Vietnamese peanut dip

Name: Vietnamese peanut dip
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 Tomato; 100 g fresh pineapple; 50 g Peanut kernels; 1 Garlic clove; 1 Shallot; 1 TABLESPOON Soy sauce; 2 TABLESPOONS Oyster sauce; 50 ml Coconut milk

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1 Tomato
100 g fresh pineapple
50 g Peanut kernels
1 Garlic clove
1 Shallot
1 TABLESPOON Soy sauce
2 TABLESPOONS Oyster sauce
50 ml Coconut milk

Directions

1
Carve the tomato crosswise, blanch with boiling water, let it stand for a short time. Quench tomato, peel skin. Cut tomato into quarters and remove seeds. Finely chop the flesh. Peel pineapple, remove woody stalk.
2
Finely dice the pineapple.
3
Roast peanuts in a pan without fat until golden brown. Take them out, let them cool down and chop them roughly. Peel garlic and shallot and chop finely. Mix garlic, shallot, tomato, pineapple and peanuts.
4
Season to taste with soy sauce, oyster sauce and coconut milk.