Be exact with the cornflour measurement,
you don’t want it too thin OR too gloopy…
1/4 cup sugar
scant 1/4 cup rice vinegar
1 tbls water
1 tbls fish sauce
1 or 2 cloves garlic, finely chopped
1 or 2 red birds eye chillies, finely chopped
1/2 tbls cornflour, blended with 2 tbls water
1/2 tbls roasted peanuts, ground (optional)
Bring all ingredients, except cornflour and peanuts,
to a slow boil and simmer for 10 minutes.
Thicken with cornflour. Allow to cool.
Serve sprinkled with peanuts if desired.
Inspired by I-Talay, Suan Luang – Southern Thailand