Laos Peanut Dipping Sauce

Cycling from Vientiane to Luang Prabang was a grueling experience. The mountains were unforgiving and so was the heat. Five days of up and down left me exhausted and arriving in Lunag Prabang I collapsed into a cheap guest house. With no energy to go and find food I was lucky enough to be invited to join the family who owned the guest house for supper and I was treated to a feast of grilled meats dipped in a selection of traditional Laos dipping sauces. Ducks heads and intestine were all on offer but a it was this simple peanut sauce that won me over.

  1. Add the oil, chopped garlic and shallots to a wok and sweat over a medium heat until the garlic and shallots are translucent and your kitchen smells wonderful
  2. Add the remaining ingredients and stir fry for about 10 minutes or until the sauce is thick and quite sticky.
  3. Remove from heat take out the lemongrass and whizz in a blender for 10 seconds.

Serve this sauce with fresh spring rolls grilled chicken or grilled pork.

 

This entry was posted on Wednesday, February 3rd, 2010 at 06:23 and is filed under Laotian Recipes, mekong journal, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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