Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Raw peanuts
1/8 ts Red chili sauce -- or to
Taste
1/4 c Sweet and Sour Sauce
(below)
2 ea Sprigs fresh coriander --
Leaves only

Dry-roast the peanuts in a skillet for 10 minutes over medium-low
heat, until evenly browned, flipping frequently. Cool to room
temperature. In a mortar pound peanuts into small pieces. Set
aside. Combine the red chili sauce and sweet and sour sauce in a
small serving bowl. Garnish with the ground peanuts and coriander
leaves.

Sweet and Sour Sauce 1 cup sugar 2 tsp salt 3/4 cup white vinegar
Combine the sugar, salt, and vinegar in a small saucepan. Heat over
medium heat until all ingredients are dissolved, stirring
occasionally.

From: THAI COOKING by Kwanruan Aksomboon, Somchai Aksomboon, and
Diana Hiranga. Berkeley: North Atlantic Books, c1989.

Contributed by BCWX27A Howard Wittenberg Formatted by Olivia
Liebermann

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