Number of serving: 4
1/2 cup thinly sliced young
ginger
1
onion, cut into thin slices
1 cup short lengths of Chinese
celery
1 thinly sliced red spur chilli
10 tiny hot chillies, finely pounded
3 garlic bulbs, peeled and finely pounded
3 tablespoons . fish sauce
1/4 cup lime juice