Grate the ginger, unpeeled, onto the middle of a sheet of muslin or a clean tea towel. Fold over the muslin or tea towel to create a makeshift piping bag and squeeze over a bowl to wring out the juice from the ginger by slowly twisting the cloth with the ginger inside. Keep the juice ready for the dipping sauce. Next, crush the nuts in a pestle and mortar, don’t process them too far as chunky bits are good for crunch.
Add the rice wine vinegar to a pan, followed by caster sugar, and stir. Add the Thai fish sauce, chilli flakes and ginger juice. Cook on a low heat for 5 minutes. Add the chopped nuts and heat for another minute. Finally throw in the chopped coriander. Take off the heat.