Peanut sauce

Peanut sauce

Sot lạc

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 red bird’s eye chilli, finely chopped
160g roasted, unsalted peanuts, chopped, plus extra to garnish
1 tablespoon sesame seeds, toasted
1/2 lemongrass stem, finely chopped, 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 or frying pan over medium heat. Add the garlic and chilli and fry for 1-2 minutes, until fragrant.
  2. Add the peanuts, sesame seeds and lemongrass and toss.
  3. Add the coconut milk, 125 ml water, and the remaining ingredients, except the extra peanuts.
  4. Bring to the boil, then reduce the heat and simmer for 3-5 minutes, or until the sauce thickens. Remove from the heat and allow to cool.
  5. Divide the sauce among small dipping bowls and serve with a sprinkling of extra peanuts. This sauce is best served on the day it is made.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again