Bang bang sauce (V)

This sauce makes a superb dip for vegetables - give it a try!

You can use smooth or crunchy peanut butter instead of sesame paste

Bang bang sauce (V)

Servings:	Serves 4 as a dip
Calories per serving:	96
Ready in:	5 minutes
Prep. time:	5 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	29th May 2012

Best recipe review This is lovely 4.5/5 And really easy to make Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons vegetable stock
• 3 tablespoons sesame paste
• 1 tablespoon light soy sauce
• 1 tablespoon white wine vinegar
• 2 spring onions, chopped
• 2 garlic cloves, peeled and crushed
• 1 x 5 cm (2”) piece of ginger, peeled and julienned (cut into matchsticks)
• 1 tablespoon Sichuan peppercorns, dry fried and crushed in a mortar and pestle
• 1 teaspoon brown sugar or to taste

Method

1. Mix the sesame paste with 3 tablespoons of cold stock
2. Add the remaining ingredients, apart from the sugar and combine well
3. Stir in sugar to taste

Alternatives

If you cannot get sesame paste or tahini then substitute smooth peanut butter, or just try it for a change.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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