If you like eating Vietnamese Springs Rolls, also called Summer rolls, aside from the everyday fish dipping sauce, peanut sauce is a recipe you should have in your repertoire. There are many different variations of this sauce but the two basic and essential ingredients are peanut sauce and hoisin sauce. After experimenting a few times, I’ve added coconut milk for a creamy and subtle coconut flavor.
Once you make this a few times, you will find the proportions of ingredients that’s right for you. If you’re not sure how much peanut butter flavor you want, start with 2 Tbs and add more as desired. For me 3 Tbs is usually good. I always use smooth peanut and add the peanuts later, but if you want to use crunchy peanut butter you can absolutely do that. Before adding sugar, give it a taste to see if you need or want more sweetness. I usually add a little sugar, but sometimes it’s not even necessary.
1 Tbs olive oil
1 Tbs minced garlic
½ cup Hoisin sauce
1/2 cup water (thin to desired texture)
3 Tbs peanut butter
1 Tbs brown Sugar (to taste…not needed)
1/4 cup coconut milk (the thick kind that usually comes in a can)
1 Tbs of crush toasted peanuts
1. In a small sauce pan heat up oil over medium heat.
2. Saute garlic until fragrant.
3. Add hoisin sauce, peanut butter, water and stir until well mixed.
4. Add coconut milk then sugar if necessary.
5. Continue to stir on low heat until all ingredients are combined and smooth
5. Garnish with crushed toasted peanuts and serve will chili-garlic paste