Satay Peanut Sauce

By Vicki Liley, Author, Asian Appetizers

Serve as a dipping sauce with chicken, shrimp, pork or beef.

Makes 3⁄4 cup (180 ml)

3 tablespoons smooth peanut butter
4 cloves garlic, chopped
1 teaspoon chili oil
2 tablespoons soy sauce
Pinch of salt
2 teaspoons sugar
3 tablespoons hot water
1 tablespoon hot bean paste

Combine all the ingredients and process in a food processor until smooth. Store in an airtight container in the refrigerator for up to 7 days.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.