Cashew dipping sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Sugar
¾ cup Water
1 cup Cashews
1 tablespoon Creamy peanut butter
1 tablespoon Rice wine vinegar
1 tablespoon Fresh lime juice
2 tablespoons Ginger; fresh, minced
3 tablespoons Soy sauce
1 tablespoon Red pepper flakes
\N \N Salt and pepper to taste

Toast the cashews on a cookie sheet in a 400F oven until golden. Chop chasews.

In a small sauce pan, combine sugar and water and bring to a boil over high heat stirring. Remove from heat and add remaining ingredients.

NOTES : This sauce is great for dipping skewered grilled shrimp.

Recipe by: Schlesinger - License To Grill Posted to bbq-digest by wight@... on May 16, 1998

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