Fresh, herbaceous and spicy. This coriander-lime dip is a real crowd-pleaser: ready in a few minutes and perfect as a dip for prawn crackers, vegetables, spring rolls or as a fresh dressing over grilled fish or noodles.

Ingredients
25 g coriander
juice of 1 lime
2-3 cloves of garlic
1 tbsp sugar
1.5 tbsp Phans (plant-based) fish sauce
1 small shallot, finely chopped
1 red chili, finely chopped

Put the coriander, lime juice, garlic, sugar and Phans fish sauce in a blender. Blend until a smooth, bright green dip. Stir in the finely chopped shallot and red chili for some bite and freshness. Taste to see if the dip is balanced, otherwise add a little more fish sauce, lime juice or sugar. Serve immediately, or store covered in the refrigerator for up to 2 days.