Malaysian Peanut Sauce

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Malaysian Peanut Sauce

 

1/3 cup crunchy peanut butter

3 tablespoons brown sugar, firmly-packed

1/2 teaspoon crushed red pepper

1/4 cup lemon juice

2 tablespoons chili sauce to taste

1/2 teaspoon soy sauce

 

Mix peanut butter, brown sugar, red pepper, lemon juice, catsup or chili sauce

and soy sauce until well blended. Store at room temperature until next day

before serving.

Serve with raw vegetables (cucumber or jicama slices, carrots or green pepper

strips or with pineapple chunks).

Makes about 3/4 cup.

It is suggested that you start with only half of the crushed red pepper and

increase amount to suit your taste. If dip is too thick, try thinning with

additional lemon juice and a little hot water.