ironchef
Executive Chef
Serve this Thai inspired sauce with chicken, pork, shrimp, scallops, lobster, or whatever you feel like:
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.
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.
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