- 2tbsp Thai fish sauce
- 2tbsp rice vinegar
- 1 red chilli, finely chopped
- 2 spring onions, finely chopped
- small handful coriander, chopped
- juice 4 limes
- 2tbsp caster sugar
- 900g (2lb) cooked king prawns
- lime wedges, to serve
Mix together the fish sauce, rice vinegar, chilli, spring onions, coriander, lime juice and sugar, and stir until the sugar has dissolved.
Pile the prawns on a serving platter and place the dipping sauce in a small bowl in the middle. Serve with lime wedges.