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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