from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 197) by Pauline Nguyen and Luke Nguyen and Mark Jensen
- spring onions
- snapper
- egg whites
- fresh ginger
- Thai bird’s eye chiles
- fish sauce
- rice vinegar
- oil
- potato starch
- limes
- pickled chiles
- green papayas
This was very good.
Served with steamed Bok Choy in oyster sauce with garlic and chilli
Eastington@Paddington 
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