Hoisin dipping sauce

Hoisin dipping sauce

Dầu hao

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
40g roasted unsalted peanuts, chopped
1 tablespoon vegetable oil
2 garlic cloves, chopped
60ml hoisin sauce
1 1/2 tablespoons water, reserved from smoaking dried shrimp
or just use plain water
1 red bird’s eye chilli, seeded and chopped

Method

  1. Place half the peanuts in a mortar and grind to a coarse powder. Set aside.
  2. Heat the oil in a wok or frying pan over medium heat and cook the garlic until fragrant. Add the ground peanuts and toss together.
  3. Stir in the hoisin sauce, the water and half the chilli, then cook for a further 2 minutes. If the sauce is too thick after this time, add a little more water to obtain the desired dipping consistency.
  4. Remove from the heat and divide among six dipping bowls. When cool, scatter the remaining peanuts and chilli on top.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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