Sweet and Sour Dipping Sauce

I saw this recipe a while back in a Rick Stein cookery book. It's so easy to make - takes a few minutes and you're all done. Perfect with Thai fishcakes.

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You will need:

50ml white wine vinegar

100g caster sugar

1½tbsp water

2 tsp Thai fish sauce

50g cucumber, diced very finely

25g carrot, diced very finely

25g onion, chopped very finely

2 red bird's eye chillies, sliced thinly

How to do it:

Gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved. Bring to the boil for 1 minute, then remove from the heat and leave to cool.

Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers.