2 tbsps Chelsea Caster Sugar
3 tbsps rice vinegar
3 tbsps lime juice
3 tbsps good quality fish sauce
1 tbsp mustard seeds
handful of black peppercorns
1 fresh red chilli, finely sliced
1 clove garlic, crushed
1 medium carrot, finely sliced

Combine Chelsea Caster Sugar, vinegar and lime juice. Stir to dissolve sugar. Add fish sauce, chilli, peppercorns, mustard seeds and garlic. Pour half into a dipping sauce bowl.
Toss the remaining dipping sauce with carrots and allow to pickle for 30 mins. Drain and serve.