Grilled Shishito Peppers with Sriracha Satay Sauce
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Credit: Randy Clemens; from The Veggie-Lover's Sriracha Cookbook: 50 Vegan 'Rooster Sauce' Recipes that Pack a Punch (Ten Speed Press, 2013)
The National Culinary Review, July/August 2014
1 (14-oz.) can coconut milk
½ cup natural crunch peanut butter, stirred well
1/3 cup sriracha
½ small red onion, minced
1 garlic clove, minced
1 T. Bragg liquid aminos or low-sodium soy sauce
2 t. brown sugar
¾ lb. shishito peppers
2 T. extra-virgin olive oil
Shichimi togarashi, optional
Coarse sea salt and freshly ground black pepper
2 T. chopped fresh cilantro, for garnish
1) Combine coconut milk, peanut butter, sriracha, onion, garlic, liquid aminos and sugar in medium saucepan over medium heat. Bring to a simmer; stir to incorporate peanut butter. Lower heat; simmer about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat. Transfer to airtight container. Refrigerate sauce at least 1 hour.
2) Preheat grill, grill pan or broiler to high. In large bowl, toss peppers with oil until evenly coated. Spread in single layer on grill or broiler pan. Cook until skin is lightly charred and blistered, about 7 minutes total, flipping once about halfway through.
3) Sprinkle with shichimi togarashi, salt and pepper, to taste. Garnish with cilantro. Serve immediately with sriracha sauce in bowls for dipping.
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