Thai Peanut Sauce

I made Vietnamese spring rolls and here are some of the dipping sauces that I served with them. Below are the three sauces: Chunky Peanut Sauce, Thai Peanut Sauce, & Fish Sauce blend. Lots of unusual ingredients were used. It was fun experimenting with all the different flavors. 

For Chunky Peanut Sauce:
3 oz. salted peanuts< 2 tbsp canola oil

1 tbsp sesame oil

3 tbsp garlic chili sauce

2 tbsp soy sauce

4 tsp fresh lime juice

1 tbsp sugar

Preheat oven to 350 degres.

Pour the peanuts onto a dry baking sheet in a single layer.

Bake for 7 to 10 minutes but make sure they don't burn or blacken too much.

Remove peanuts from the oven and let cool.

Place in food processor and pulse a few times so that they finely chop. 

Add the rest of the ingredients and process until it's smoother.

The sauce won't be smooth, it should have some texture of the chopped peanuts. 

For Thai Peanut Sauce:
2 cups creamy peanut butter
1/2 cup coconut milk
3 tbsp water
3 tbsp fresh lime juice
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp hot sauce
1 tbsp fresh grated ginger
3 cloves garlic, minced
Mix all ingredients in a bowl.

Teriyaki Sauce:

2/3 cup mirin 

1 cup soy sauce

4.5 tsp rice vinegar

1 tsp sesame oil

1/3 cup sugar

7 cloves garlic, minced

1 tbsp fresh grated ginger

1 dash red pepper flakes

Bring mirin to a boil in a saucepan over high heat.

Reduce heat to medium-low and simmer for 10 minutes.

Pour in soy sauce, rice vinegar, sesame oil, and sugar.

Season with garlic, ginger, and pepper flakes.

Simmer an additional 5 minutes. 

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