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All ingredients are approximate
1.5 cups creamy peanut butter
2 Tb tamarind puree
1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
3 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water
Sometimes I'll add a touch of shrimp paste or fish sauce.
(An original recipe by sqwertz - not many of them around)
Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads or as a dip for summer rolls.
1.5 cups creamy peanut butter
2 Tb tamarind puree
1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
3 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water
Sometimes I'll add a touch of shrimp paste or fish sauce.
(An original recipe by sqwertz - not many of them around)
Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads or as a dip for summer rolls.