Monday, 31 March 2008

Malaysian Peanut Dipping Sauce

Malaysian Peanut Dipping Sauce
  • 3 cloves garlic – peeled, roughly chopped
  • 1.5” piece ginger – peeled, roughly chopped
  • 6 Thai red chillies – stalks removed, seeds in
  • 1 tbsp brown sugar
  • ¼ cup raw peanuts
  • ¼ cup fish sauce
  • 1 tsp thick soy sauce
  • Juice and zest of two limes
In a dry frying pan, toast the peanuts for a few minutes until they are starting to brown. Make sure you keep them moving – burnt peanut is not a good taste… Once browned, transfer to a blender and blitz to a fine puree.

In a mini-blender or mortar and pestle, blitz the ginger, garlic and chillies to a paste – add some fish sauce to loosen if required.

Mix all the ingredients together, taste and adjust seasoning with soy sauce, lime juice or fish sauce as required.

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