Vietnamese Dipping Sauce

Course : Dips
Serves: 2
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1 medium lemon
2 teaspoons crushed red chiles
2 teaspoons garlic
1 teaspoon sugar
1 teaspoon rice vinegar
1 teaspoon water
1 teaspoon shrimp paste
1 teaspoon oyster sauce

Preparation / Directions:

pare zest from lemon, set aside pare and discard pith from lemon combine ingredients in a food processor process to a smooth puree cover and let rest for 4-48 hours serve at room temperature


Nutritional Information:

19 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 20mg Sodium

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