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Asian peanut dip (V)

peanut pineapple


 

This intensely flavoured dip is perfect for pieces of pineapple or mango, or for spicy chicken kebabs, but also works well for any sweetish vegetable crudités like carrots or bell peppers.

 

Makes one medium bowl


vegetable oil
10 shallots, peeled and finely sliced
1 clove of garlic, finely chopped

a thumb-sized piece of ginger, peeled and finely chopped

2 tbsp crunchy peanut butter

2 tsp soft dark brown sugar
2 tbsp soy sauce
a few drops of nam pla

half a lime

a few sprigs of coriander, chopped
red chilli, seeded and finely sliced




Heat a little oil in a pan over medium heat. Add the shallots and fry until browned, but not crispy. Reduce the heat a little, add the garlic, peanut butter, sugar, nam pla and soy sauce and continue cooking for a few minutes, until the sugar has melted and the mixture is relatively smooth.

Leave to cool, then squeeze over the lime, to taste. Sprinkle over the coriander and chilli.

 

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Photo by Kelsie Mortimer

 


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