Spicy Peanut Dip With Crudites Recipes

CRUDITE DIP

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.

SPICY INDONESIAN PEANUT DIP

Steps:

• 1. Place all the ingredients in a food processor, or blender and process to a smooth paste.
• 2. Transfer to a bowl and serve with large cooked shrimp or vegetable crudites.

SPICY PEANUT-COCONUT DIP

Steps:

• Puree 1/2 cup unsweetened coconut cream, 1/2 cup peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon each sambal oelek (Asian chili sauce), rice vinegar and honey, 2 teaspoons grated ginger and 1/2 teaspoon kosher salt in a blender until smooth. Transfer to a bowl and top with chopped peanuts and cilantro; serve with cucumber and carrot sticks.

EDAMAME & CHILLI DIP WITH CRUDITéS

Steps:

• Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.

SPICY PEANUTS

Steps:

• In a large heavy skillet, heat oil and pepper flakes over medium heat for 1 minute. Add peanuts and garlic. Cook and stir for 3-5 minutes or until lightly browned. Drain on paper towels. , Transfer to a large bowl. Sprinkle with chili powder and salt; toss to coat. Cool completely. Store in an airtight container.

SPICY PEANUT DIPPING SAUCE

Steps:

• Combine peanut butter, garlic, tamari, water, vinegar, chili paste, and sugar in small bowl or food processor until well blended. Taste and adjust seasonings accordingly. Add more water to thin the sauce if necessary.
• Use immediately or cover and refrigerate until ready to use.
• Stir in cilantro just before serving.
• Stored properly, this sauce keeps for 4 to 5 days.

SPICY PEANUT DIP WITH CRUDITES

Steps:

• using a paring knife, cut off the top an bottom of the peppers. remove the seeds and cut each pepper in half lengthwise. then cut each half lengthwise into 3 to 4 strips, removing any white membrane. cut each strip on the diagonal into pieces about 1 1/2 inches long. arrange the peppers and carrots in seperate piles in a ecorative basket, leaving a small space in the midle for the dip. put the peanut butter ina blender or food prosessorfittd with a steel blade, then add the soy sauce, rice wine, black vinegar, sugar sesme oil, minced garlic and ginger, blending until smooth after each addition. add the water and continue blending. the dip should be stiff but still creamy. if the dip seems too thick, add a little more water; if too thin, add peanut butter. scoop into a small bowl and place in the basket of vegetables. serve.