Thu's Fish Sauce Version #1

from the kitchen of Chef Paul Prudhomme

Makes about 1 1/4 cups

After reading recipes sent from Hawaii by our friend Thu, I thought I'd like to make a fish sauce from scratch, instead of the prepared sauce called for.

ingredients

2 garlic cloves, smashed

1 chopped small fresh serrano or other chile pepper

1 tablespoon sugar

juice of 1 lime

1 cup shrimp stock

1/2 teaspoon soy sauce

1/2 teaspoon Worcestershire sauce

1 tablespoon chopped dried shrimp

how to prepare

Combine all the ingredients and refrigerate for at least 1 hour, preferably 4 hours, and serve at room temperature. Refrigerate any leftover sauce.