- serves 3-6 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 3-4 tbsp peanut butter
- 1 lime, juiced
- 1 tbsp chilli powder (or 1 long red chilli, crushed)
- 2 tsp salt, to taste
- 1 tsp vinegar (optional)
- Thinly sliced chilli, chilli flakes, to serve
Instructions
- Add peanut butter to a small bowl and add 50 ml water, gradually whisking to a smooth paste. Add the lime juice and chilli powder then season with salt.
- Taste and add vinegar and more water to achieve your preferred flavour and consistency. Sprinkle with chilli or chilli flakes and serve.
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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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