By Paul Rees

(Serves 2) 

Ingredients 

For the Sauce

• 1 C sugar
• ½ C water
• ½ C vinegar
• 1 Tbsp garlic, minced
• ½ tsp fresh ginger, minced
• 2 Tbsp fish sauce
• 1 ½ tsp srirachi or chilero
• 2 Tbsp fresh lime juice
• ¼ C carrot, julienne or grated  

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