A versatile, basic sauce for Thai spring rolls, egg rolls or crab rangoon.
1/2 cup distilled white vinegar
1/2 cup granulated sugar
4 large garlic cloves, mashed through a press
1/4 teaspoon salt
1 1/2 teaspoons dried hot Thai red pepper flakes
Slivered scallion for garnish
In a small saucepan bring the vinegar to a boil. Stir in the sugar and simmer for 5 minutes.
Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool.
Serve sauce at room temperature in individual condiment bowls for dipping with scallion.
Makes about 1/2 cup.