6 tb Thai fish sauce

      5 tb Thinly sliced scallions

      3 tb Fresh lime or lemon juice

      3 tb Finely chopped cilantro

  1 1/2 tb Minced serrano chilies

      2 ts Roasted chili paste

    1/2 ts Minced garlic

  Combine all ingredients in a small bowl and mix well.
  Will keep in refrigerator for 3 days.Recipe from
  Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK
  VMXV03A.