Title: Spicy Thai Vinaigrette
Categories: Sauces
Yield: 6 Servings

Stephen Ceideburg
2 Stalks lemon grass, chopped
-roughly
6 Kaffir lime leaves
-(optional)
1 Head of garlic, cut in half
1 tb Red chili paste
2 tb Fish sauce
1 c Lemon juice
1 c Rice wine vinegar
1/2 c Sugar
1/2 tb Cornstarch dissolved in 2
-tablespoons water
1 bn Cilantro, leaves only,
-chopped roughly

Combine first 8 ingredients in a saucepan; bring to a boil, reduce heat and
simmer for 15 minutes. Strain. Return to saucepan. Blend in cornstarch
mixture, stirring until slightly thickened, 1 to 2 minutes.

Cool completely, then stir in cilantro.

Note: Rice wrappers, fish sauce, red chili paste, lemon grass and kaffir
lime leaves can be found in Asian markets.

S.F. Chronicle, 9/30/92.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini