- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 95 g (⅓ cup) smooth peanut butter
- 2 tbsp molasses
- 2 tsp Hunan chilli sauce (see Note) or other Chinese chilli paste
- 1 tbsp sesame oil
- 1 garlic clove, finely grated
- 1 tbsp rice vinegar
- 160 ml (⅔ cup) soy sauce
Makes 1½ cups
You will need a 375 ml sterilised jar.
Instructions
Place all ingredients in a large bowl and whisk until smooth and combined. Transfer to a sterilised jar or bottle (see Note) and refrigerate until needed. Hoisin sauce will keep refrigerated for up to 3 months.
Note
• The Lee Kum Kee brand of Hunan chilli sauce is available from Asian food shops.
Photography by Brett Stevens
As seen in Feast magazine, October 2014, Issue 36.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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