Instructions: In a small pan, combine the sugar and water. Bring the mixture to a boil and cook, stirring until the sugar is dissolved, about 3 minutes. Remove from the heat and cool

Holding each lemon over a bowl to catch the juices, cut in between each segment with a serrated knife. Each segment should be clear in appearance, with no membrane.

Place the lemon segments in the bowl with the juice; set aside. In a medium bowl, stir together the sugar water, lemon segments and juice, fish sauce, garlic, and chilies.

Cover and refrigerate overnight to allow the flavors to blend.

MAKE AHEAD: This sauce can be refrigerated for up to 4 weeks. Serve as a dipping sauce for crab or other seafood.

Note: Palm sugar, or jaggery, can be found in East Indian markets. It is a dark, unrefined sugar and has a sweet, wine-like fragrance and flavor that lend distinction to a recipe.

To reduce the sodium, replace half the fish sauce with equal parts low-sodium soy sauce and low-sodium Worcestershire sauce.

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