Nuoc Cham Dau Phong (Vegan Peanut Dipping Sauce), Made with Monk Fruit Sweetener

Method

1. Roast 200g peanuts with 1/2 teaspoon salt over low heat, stirring without stopping, until the skins loosen and the nuts turn deep brown, then turn off the stove. Cool a little and rub off the skins.
2. Peel and finely chop the shallot.
3. Put the peanuts in a blender with 1 bowl of water and blend on high for 3 to 4 minutes until completely smooth.
4. Fry the chopped shallot in 1 tablespoon cooking oil in a small pot. Pour in the peanut mixture with another bowl of water, stir well, and set over medium low heat.
5. Season with 1 teaspoon vegetarian seasoning powder, 3 tablespoons soy sauce, 1 tablespoon kOBE Monk Fruit Blend and 2 tablespoons apple cider vinegar, stir well, then taste again.
6. Mix 1 tablespoon tapioca starch with 1 to 2 tablespoons water, pour it in, and stir until thickened. Cook for another 10 to 15 minutes, then turn off the stove.

Tips

• Stir without stopping while it cooks so the bottom of the pot does not catch or turn lumpy.
• A long enough blend is what makes the sauce smooth rather than gritty.
• Mix the tapioca starch with cold water and pour it in at a gentle simmer, as a hard boil makes it lump.
• The sauce thickens as it cools, so loosen it with a little warm water if needed.
• Keep it in a sealed jar in the fridge and warm it through before serving.