|200 ml||fresh lime juice|
|100 ml||fresh chillies — 573|
|2 Tbs||red onion — finely chopped|
|1 Tbs||Italian parsley — finely chopped|
|1 tsp||finely chopped ulva seaweed/coriander|
|1 tsp||green chilli — deseeded and finely chopped|
|1||ginger — finely grated|
|2||large garlic cloves — finely grated|
|50 ml||fish sauce|
Combine all ingredients and mix well to form the dressing.
You can use this dressing on fresh vegetables such as long stem broccoli, radish, carrots, baby gem lettuce, cauliflower or any salad ingredients.
Or you can ceviche/ marinade fresh cleaned prawns in the mixture for about 10 mins before serving alongside a salad.
Alternatively you can serve as a side to freshly grilled or pan-fried line fish.
Recipe reprinted with permission of Chef Candice Phillip of Grei Restaurant.