Hoisin Peanut Dipping Sauce Recipes

HOW TO MAKE PEANUT DIPPING SAUCE

Steps:

• Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
• Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
• Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• For the sauce:
• Whisk together sauce ingredients in a bowl until smooth. Set aside.
• For the summer rolls:
• Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
• Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
• Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
• Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
• Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
• Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE

Steps:

• Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
• Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
• Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
• Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
• Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

HOISIN PEANUT SAUCE

Steps:

• In a small bowl, add Hoisin sauce, peanut butter, water, and rice vinegar.
• Mix with a whisk until smooth and creamy.
• Pour into a serving dish.
• Add chopped peanuts on top for garnish.
• Enjoy!

HOISIN-PEANUT DIPPING SAUCE

Steps:

• In a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds.
• Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Add the peanuts.
• Let cool and serve!

HOISIN PEANUT DIPPING SAUCE

Steps:

• Mix all ingredients in a bowl.
• Serve with your favorite asian spring rolls, summer rolls or lettuce wraps.

PEANUT-HOISIN SAUCE

Steps:

• Combine 1/2 cup water, hoisin sauce, vinegar, and onions in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onions have softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chile paste and peanuts.