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September 1998 Issue
Sauces Supreme
by Philip R. Gantt
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Hoisin-Peanut Sauce

This sauce is of Southeast Asian origin and is also very versatile in preparing Vietnamese and Thai foods. This sauce is typically served with spring rolls that are wrapped in rice wrappers. If you choose to add a little garlic and ginger, you may use this sauce as a marinade for meats, fish or fowl prior to broiling or grilling.
  • 1 cup Hoisin sauce
  • 1/2 cup water
  • 1/3 cup pureed or finely minced yellow onion
  • 1 T. ground chili paste, or to taste
  • 1 T. crushed roasted peanuts for garnish
Put the Hoisin sauce, water, onion and chili paste into a saucepan and bring to a boil. Reduce heat and let it simmer for 5 to 7 minutes. If it is a little too think, add a little water. Allow to cool. Place the mixture into a serving bowl and garnish with crushed peanuts. Additional chili paste may be added to taste if desired.
  • Yields: 6 servings
  • Preparation Time: 20 minutes
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