Laun/Pruett Recipe Collection
Southeast Asian Peanut Dipping Sauce

Southeast Asian Peanut Dipping Sauce
An updated classic from the Joy of Cooking 1996
Some versions of this simple, spicy sauce is served all over southeast Asia, with the small skewers of meat and chicken known as satays. It is also delicious as a dipping sauce for many other dishes, from spring rolls to grilled meat.

2 teaspoons vegetable oil
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced

1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roated peanuts (optional)
1 tablespoon finely chopped fresh mint leaves

Heat in a small saucepan over medium heat:
2 teaspoons vegetable oil
Add and cook, stirring, for 5 seconds:
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
Add and cook, stirring, until thickened, about 4 minutes:
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roated peanuts (optional)

Remove from heat and stir in, if desired:
1 tablespoon finely chopped fresh mint leaves

Serve warm or at room temperature. This sauce will keep, covered and refrigerated, for up to 1 week.
Yield: About 1 2/3 cups.

Great with my Thai wraps
from Cooking with Good Morning America
http://www.wchstv.com/gmarecipes/peanutdippingsa.shtml

Recipe Contributed by Mary Ann Laun