Spicy peanut sauce (nam jim tofu tot)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Raw peanuts |
| ⅛ | teaspoon | Red chili sauce -- or to |
| Taste | ||
| ¼ | cup | Sweet and Sour Sauce |
| (below) | ||
| 2 | eaches | Sprigs fresh coriander -- |
| Leaves only | ||
Directions
Dry-roast the peanuts in a skillet for 10 minutes over medium-low heat, until evenly browned, flipping frequently. Cool to room temperature. In a mortar pound peanuts into small pieces. Set aside. Combine the red chili sauce and sweet and sour sauce in a small serving bowl. Garnish with the ground peanuts and coriander leaves.
Sweet and Sour Sauce 1 cup sugar 2 tsp salt ¾ cup white vinegar Combine the sugar, salt, and vinegar in a small saucepan. Heat over medium heat until all ingredients are dissolved, stirring occasionally.
From: THAI COOKING by Kwanruan Aksomboon, Somchai Aksomboon, and Diana Hiranga. Berkeley: North Atlantic Books, c1989.
Contributed by BCWX27A Howard Wittenberg Formatted by Olivia Liebermann
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