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70 ml Fish sauce
4 Shallots, peeled and thinly sliced
1/4 teaspoon Freshly ground black pepper
Ingredients : Makes 85 ml
80 g Sugar70 ml Fish sauce
4 Shallots, peeled and thinly sliced
1/4 teaspoon Freshly ground black pepper
Preparation:
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Cook the sugar in a saucepan over low heat until it starts to melt and caramelize.
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Remove the pan from the heat and add the fish sauce. This causes the sauce to bubble vigorously.
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Return the pan to the heat and bring to the boil. Stir often to prevent the sugar mixture from scorching.
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Cook until it turns syrupy, about 4 minutes.
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Add the shallots and black pepper and stir well to combine.
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Remove the pan from the heat and cool the sauce
Rate this Article: Current: 4/5
Date Added: 2009-03-16 Views : 60