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.
- A glug of cooking oil oil
- 2 cloves garlic finely chopped
- 1 medium shallot, finely chopped
- 1 cup fresh coconut milk
- 2 sprigs lemongrass
- 3 chopped tomatoes
- 1 cup peanuts (fresh boiled ones if possible)
- 2 tablespoons of brown sugar
- 2 red chilies chopped
- 1 teaspoon paprika
- 2 tablespoons fish sauce
- Juice of one lime
- 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
- Add the remaining ingredients and stir fry for about 10 minutes or until the sauce is thick and quite sticky.
- 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.
