- 5-6 bird's eye chillies, chopped
- 1 clove garlic, finely minced
- 1 tbsp freshly squeezed lime juice
- 1 tbsp sugar
- 50ml fish sauce
- Combine ingredients in a small bowl. Stir well to mix.
- Store the prepared sauce in a glass jar, and refrigerate; it will keep for up to 2 weeks.