Peanut Sauce
Nuts for Peanut Sauce
I find peanut sauce is one of the greatest condiments I have tried. It always induces licking the bowl and asking the waiter for seconds (is this just me?). I have recently been making spring rolls because they are light, healthy, and perfect for summer. With spring rolls, peanut sauce is an order. This recipe is rich, creamy, spicy and has a special guest star – tamarind paste. I was first introduced to fresh tamarind in the Caribbean and Panama. Tamarind trees produce pods containing small seeds surrounded by a wonderful sweet and sour pulp. This ingredient is common in Asian and African cooking, and hopefully now, yours! Embrace this ingredient as it is unique and full of interesting flavor.
- 1 cup peanuts*
- 3 Thai chilis, minced**
- 2 tablespoons brown sugar
- 2 tablespoons tamarind paste***
- 2 tablespoon Braggs amino acids
- 1 tablespoon grated ginger
- ½ of a lime, juiced
- ⅓ - ½ cup hot water (or more if you are using as a dressing)
- First, gather your mise en place. (mi Ë‘ zÉ‘̀ƒ Ë‘ plas)
- Next, finely chop the peanuts in a food processor. Transfer to a mixing bowl.
- Add the rest of your ingredients to the bowl except the water. Stir well.
- Slowly begin to add the hot water and mix. Continue adding the water until you have reached your desired thickness. The consistency you choose will depend on what you are using the peanut sauce with.
- Serve alongside spring rolls, use as a dressing for cold Asian noodles or salad, or use in a wrap.
**I find Thai chilis at my local Asian grocery store (pictured above). They are small, thin, red and quite spicy. If you do not have access to them, substitute 1 teaspoon Sambal Oelek, or more if you like spice.
***You can find tamarind pulp in an Asian grocery store, it is sold in a brick in the refrigerated section. To turn it into paste, break up 8 ounces of pulp in a heat proof bowl and pour 2 cups hot water on top. Let sit for 20 minutes or longer. Next, mash with a fork to continue loosening the pulp. Pour the mixture into a sieve and push through with a spoon. There will be fibers that can not pass through. Scrape the back of the sieve to collect the rest of the paste. You can store the paste in the fridge for a couple weeks, or even freeze it. Tamarind paste is a great addition to dressings, sauces and whenever you want a sweet and sour flavor. You can also find tamarind paste in some gourmet grocery stores.
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