Thai Dipping Sauce
	80 ml    water   .5 Tbs    fish sauce   2 Tbs    rice vinegar   2 Tbs    brown sugar   .5   cucumber   1 tsp    salt   1 small    red chilli   1   spring onion   4 stalks    coriander, fresh   1 Tbs    carrot, finely diced   1 Tbs    peanuts, roasted, chopped     1 Over a medium heat, in a small saucepan, bring the water to the boil, add the vinegar, sugar and salt. Remove from heat and cool. 2 Peel and slice the cucumber in half along its length then slice thinly. Place in a bowl and add the shallot or onion, chilli, fish sauce, coriander stalks and carrots and mix. Add the cooled vinegar mix. 3 Garnish with chopped peanuts and coriander leaves just prior to serving.   Servings: 6   Copyright © 2006, The Gourmet Saint