THREE-SEED SAUCE

MAKES 250ML / PREPARATION 5 MINUTES PLUS SOAKING TIME / COOKING 10 MINUTES

Cuisine - - FIONA SMITH -

¼ cup pump­kin seeds

¼ cup sunflower seeds

2 ta­ble­spoons lin­seeds

1 ta­ble­spoon sunflower oil 200ml co­conut milk

2 cloves gar­lic, crushed

1 red chilli, finely chopped

1 ta­ble­spoon palm su­gar or brown su­gar 1 ta­ble­spoon soy sauce

1 ta­ble­spoon fish sauce

1 ta­ble­spoon sriracha

Put the seeds in a bowl and cover with wa­ter. Leave to soak overnight. Drain well, place in a blender with the oil and 3 ta­ble­spoons of the co­conut milk and blend to a paste.

Heat a fry­ing pan and add the seed paste, gar­lic and chilli and stir fry for a few minutes. Stir in the su­gar then slowly stir in the re­main­ing co­conut milk. Sim­mer, stir­ring for 5 minutes un­til thick­ened. Stir in the soy and fish sauce and sriracha and set aside to cool. This will keep for a few days in the re­frig­er­a­tor.

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