Ingredients:

  • 3 tbsp (45ml) fish sauce
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (25g) brown sugar
  • 3 cloves (9g) garlic, peeled
  • 1 small (15g) shallot, roughly chopped
  • 3 Thai bird's eye chilies (5g), stems removed
  • 1 tbsp (4g) fresh cilantro, finely chopped

Instructions:

  1. Place the garlic, shallot, and chilies into a mini food processor.
  2. Pulse several times until the ingredients form a coarse, chunky paste. Note: Don't let it turn into a liquid
  3. Pour the fish sauce, lime juice, and brown sugar into a small mixing bowl.
  4. Whisk vigorously until the sugar granules have completely dissolved and the liquid looks glossy.
  5. Pour the aromatic paste into the liquid base.
  6. Stir in the finely chopped cilantro.
  7. Mix until the herbs are evenly distributed and the sauce is velvety.
  8. Taste the Crack Sauce and adjust with a pinch of sugar if the chilies are too sharp.