The Asian Vegan Kitchen Publisher: Kodansha International © 2008 by Hema Parekh ISBN: 9784770030696

Reprinted with permission from the publisher, Kodansha International.

Spicy Peanut Sauce (p. 137)
Tuong dau phong cay

Makes 1/2 cup (120 ml)

This sauce can be used for any appetizer, and is often send with Vietnamese Transparent Spring Rolls.

Ingredients

• I/2 cup (120ml) water
• I tablespoon castor sugar
• 2 tablespoons white miso
• 1 1/2 tablespoons roasted peanuts, ground
• 2 fresh red chiIis minced

Directions

In a small saucepan, bring the water to a boil. Add the sugar. miso, and peanuts, stir to mix, and remove from the heat. Allow to cool, then mix in the chilies.