This sauce is so versatile. It is great with the spring roll recipe, but also is delicious with skewered chicken or beef. It expands with a little water and still tastes great thinned a little. It also lasts for about a week in the fridge. Try it as a dip for skewered Salmon.
1 cup peanut butter, good organic or freshly ground
1 cup water
1 garlic clove, minced
1 knuckle ginger, minced
1 shallot, minced
3-4 teaspoons chili oil, more if you like it spicy
2 Tablespoons brown sugar
3-4 Tablespoons Sesame oil
Put a little Peanut oil in a small saucepan and saute the shallot, garlic and ginger. Using a good quality peanut butter without nuts, put in a small saucepan and add the water. Stir until the water is incorporated. Add the sugar. With the heat on low, stir in, sesame oil, garlic, shallot, and chili oil. Simmer for about 15 or 20 minutes, watching carefully so it doesn't burn.