Spicy Peanut-Lime Vinaigrette

[ironchef]

Also posted in the "Ethnic Food" section

Spicy Peanut-Lime Vinaigrette

Yield: Approx 2 cups

Ingredients:

1/2 c. Unsalted, preferrably organic, creamy Peanut Butter
Juice of 2 limes + the zest
1/4 c. Rice Wine Vinegar
1/2 c. Mirin or Simple Syrup
2 Thai or Serrano Chilis, seeds removed
1 Tbsp. Fresh Ginger, minced
2 tsp. Fresh Garlic, chopped
2 Tbsp. Dark Soy Sauce
2 Tbsp. Cold Water
2 tsp. Fish Sauce
1/4 c. Chinese Peanut Oil
2 Tbsp. Fresh Mint, chopped
1 Tbsp. Fresh Cilantro, chopped
1/4 c. Unsalted Roasted Peanuts, chopped
Kosher Salt to taste

Method:

In a blender or food processor, combine the first ten ingredients and pulse until incorporated. Slowly drizzle in the peanut oil, and blend until emulsified. Add the mint and cilantro, and pulse for a few seconds until the herbs are incorporated. Season to taste with salt, and stir in the roasted peanuts. Refrigerate until service.

 

[Lugaru]

I can see myself really enjoying this. Im a big fan of peanut sauces in general (which reminds me I havent had any in ages... one more thing for my super 88 shopping list!). What would you suggest this vinagrette on?

 

[ironchef]

For meat, I would recommend using either pork or lamb (although it's actually good as a dip with Andouille Sausage)

For seafood, I like to use Shrimp, Scallops, or Lobster. Fish would be ok, but the sauce goes better with shellfish for some reason.