print this recipe email to a friend Thu's Fish Sauce Version #1 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. Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love. 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.   Copyright© 1995 by Paul Prudhomme

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