Peanut sauce

Peanut sauce

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 garlic cloves, chopped
1 birdseye chilli, chopped
1/2 cup roasted unsalted peanuts, chopped, plus ½ tablespoon for garnish
1 tablespoon sesame seeds toasted
1/2 stalk lemongrass, white part only
125ml coconut milk
2 tablespoons hoisin sauce
1 tablespoon fish sauce
1 tablespoon caster sugar

Method

  1. Heat the oil in a wok over medium heat, add the garlic and chilli and fry for 1–2 minutes, or until fragrant.
  2. Add the peanuts, sesame seed and lemongrass and toss. Add 125 ml water and the remaining ingredients, except the extra peanuts. Bring to the boil then simmer for 3–5 minutes, or until the sauce thickens.
  3. Allow to cool before serving with the extra peanuts.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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