Peanut-Tamarind Dipping Sauce For Spring Rolls Or Satay Recipe

1. 1

   Toast peanuts on a rimmed baking sheet in a 375u00b0F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine sugar and garlic in the mortar and pound with the pestle into a smooth paste. Add peanuts and pound to form a chunky paste. Add soy sauce, curry paste, and tamarind concentrate and firmly stir with a circular motion until a homogeneous chunky mixture is formed. Add vegetable oil and stir to combine. Add water to thin to a pourable but still thick consistency. Adjust heat with chili flakes, if desired.

2. 2

   Toast peanuts on a rimmed baking sheet in a 375u00b0F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine peanuts, sugar, and garlic in the bowl of a food processor and pulse until a chunky paste is formed. Add soy sauce, curry paste, tamarind concentrate, and oil and process until a chunky homogeneous mixture is formed. Pulse in water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency. Adjust heat with chili flakes, if desired.

3. 3

   Sauce can be stored in a sealed container in the refrigerator for several weeks.

* Per serving · 4 servings · Values may vary.