Thai Peanut Dip

Ingredients

1 tablespoon minced shallots
2 1/4 teaspoons sesame oil
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup water
1 teaspoon hot red pepper flakes (optional, to taste)
1 teaspoon garlic
2 tablespoons shredded coconut
2 tablespoons brown sugar

Preparation

1
In a medium saucepan, sauté shallots in oil until transparent.
2
Add peanut butter, lemon juice, soy sauce, water, pepper flakes, garlic, and coconut.
3
Cook over medium-low heat about 4 minutes, stirring constantly.
4
Add brown sugar, cover pan and simmer 10 minutes more, stirring frequently.
5
If the sauce becomes too thick, add more water
6
Serve at room temperature with fresh vegetables, spring rolls or Coconut Shrimp Salad Rolls.

Tools

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About

Peanut dip will keep in refrigerator up to 1 month.

Yield:

2.0 cups

Added:

Thursday, December 10, 2009 - 6:01pm

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