Peanut Dip

Remove peel from garlic, ginger, shallots, chop. Divide lemongrass into rings. Crumble chilies. Grind with 100 g spices, sugar, nuts, paste, fish sauce, 2 tbsp water. Steam in oil until soft, add coconut milk. Cook for 5 min until creamy. Season with salt, juice of one lemon. When cooled, garnish with spring onions, 10 g chopped nuts.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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