For those who have tried the famous summer rolls (rice paper wrapped with boiled shrimp, rice noodles, and herbs), you may have dipped them into a peanut sauce. Many people assumed that the peanut sauce is just hoisin sauce mixed with peanut butter. That’s the short cut way of making a decent dipping sauce but it really lacks the depth that you would get from a restaurant’s peanut sauce.
With Henry (Eat collaborator), we made the home version of the restaurant’s peanut sauce. This does take some time to make but will last in your fridge for 2-3 weeks. You can use it as a sauce for an easy dinner of spring rolls or toss it with noodles and vegetables for a quick noodle salad bowl. You can even have a summer rolls party where guests can assemble their own version to their taste.
Ingredients:
2 tbs split mung bean (you may need to find this at an Asian grocer)
2 tbs sweet rice (this is glutenous rice and very different from plain jasmine rice)
2 cups of water or 2 cups of coconut soda (Coco Rico is the best)
3 heaping teaspoon of peanut butter
1 ½ cup of hoisin sauce
2 tbs sriracha or 1 large squeeze from the bottle (missing from the picture below)
Optional:
1 tsp minced garlic
1 tbs vegetable oil
Directions:
Soak mung bean and sweet rice in water for at least 1 hour and drain.

Source: Laviepartagee.com
Bring 2 cups of water, mung bean, and sweet rice to a boil (on high) and then turn down the heat to a simmer until the rice falls apart and becomes like porridge. Stir occasionally. This process should take approximately 20 minutes.

Source: Laviepartagee.com

Source: Laviepartagee.com

Source: Laviepartagee.com

Source: Laviepartagee.com
Transfer the liquid to a blender and add all of the peanut butter. Blend until all the ingredients are incorporated.

Source: Laviepartagee.com

Source: Laviepartagee.com
Transfer the sauce back to the pot and put on low heat. Add the hoisin sauce and 2 tbs of sriracha.

Source: Laviepartagee.com

Source: Laviepartagee.com
Stir on medium/low heat until the sauce boils. Turn off the heat and let the sauce cool.

Source: Laviepartagee.com
Optional:
At the end, add some garlic oil and mix into the mixture for a more fragrant flavor. In a small pan, heat up extra virgin olive oil and minced garlic until the garlic is brown. Discard the garlic.

Source: Laviepartagee.com

Source: Laviepartagee.com
Tip:
You can replace the water with 2 cups of coconut soda to add a little bit of sweetness to the peanut sauce as well.
Pingback: Recipes Index | La Vie Partagée