About this recipe:This peanut sauce doesn't use peanut butter, but already roasted peanuts. The peanuts are roasted for the second time before being popped into a food processor and processed. If you like your peanuts sauce a little chunkier, go lighter on the processing.
75g roasted, salted peanuts
2 tablespoons rapeseed oil
1 tablespoon toasted sesame oil
1 teaspoon chilli oil
2 tablespoons soy sauce
4 teaspoons fresh lime juice
1 tablespoon caster sugar or to taste
1 teaspoon chilli garlic sauce or to taste
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Method Prep:10min › Cook:7min › Ready in:17min
Preheat an oven to 180 C / Gas 4.
Pour the peanuts onto a dry baking tray in a single layer and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn. Allow to cool.
Process the peanuts in a food processor until finely chopped. Add the rapeseed oil, toasted sesame oil, chilli oil, soy sauce, lime juice, sugar and chilli garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.