Nam Jin sauce is of Thai origin and here's Neil's version.
In a mortar & pestle, pound the garlic & coriander root.
Add the red and green chillies and pound further (not too much or it will be too hot).
Add the tomatoes and pound until just pulped.
Add the scuds, eschallots, sugar, fish sauce and lime juice, stir until mixed and the sugar has dissolved.
Check that the flavours are balanced....hot, salty, sour and sweet!
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