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Cover: The Gourmet Garden

24Jun 12

Peanut Hoi Sin Dipping Sauce

Peanut Hoi Sin Dipping SauceThis spicy, Malaysian influenced, peanut hoi sin dipping sauce is the perfect accompaniment to my vegetarian Vietnamese spring rolls. You can also try aubergines in peanut sauce, or substitute aubergine for your favourite veggie.  The sauce is sweet and salty and has a very intense flavour.  It’ll keep up to two or three weeks in the fridge as long as you don’t add the peanuts until you are ready to use it.  The recipe calls for sambal hot sauce, which can be hard to find, so you can substitute any other hot chilli sauce or paste if necessary.

What you’re going to need:

  • 2tbsp vegetable oil
  • 1 large shallot, sliced thinly (about 65ml)
  • ½tsp salt
  • 1/2tsp black pepper
  • 125ml Hoi sin sauce
  • 85ml water
  • 1/2tsp rice vinegar
  • 65ml peanuts
  • 1tsp sambal or other hot chilli pepper-based sauce

What you have to do:

  1. Preheat the oven to 180ºC.
  2. Spread the peanuts out evenly in one layer along the bottom of a rimmed baking tray or oven-proof dish.  The dish/tray should be just big enough for one layer of peanuts. If not, the exposed surface will attract heat and the peanuts won’t toast evenly.
  3. Toast the peanuts in the preheated oven for 10-12 minutes.  Give them a shake after 5 minutes to keep the toasting even.  When they start to smell nutty and turn golden, they’re done.  Pay close attention to the toasting as they can burn very quickly.
  4. Remove from the oven and turn out onto a cool surface immediately.
  5. Heat the oil in a small frying pan over medium-high heat and add the shallots and a pinch of salt.
  6. Sauté until crisp, about 2 minutes.
  7. Drain on a paper towel and sprinkle with salt and pepper.
  8. Chop very fine and place in a small bowl.
  9. Chop the peanuts and add to the mixture along with the rest of the ingredients except for the sambal/chilli sauce.
  10. Season to taste with the sambal or chilli sauce.  Add just a little at a time and taste after each addition until the desired level of spiciness is reached.
  11. Serve with Vietnamese spring rolls or whatever else you want to dip, such as raw vegetables or onion bhaji.

Preparation Time:  10 minutes

Cooking Time: 20 minutes

Serves:  n/a, makes about 250ml

Difficulty: Medium

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One comment

  1. There is something about peanuts that´s so addicting… Does anyone else think so?


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