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Spicy Peanut Dipping Sauce

Rated as 4.47 out of 5 Stars
7

"Always a favorite, this peanut sauce is light and easy to prepare and great for dipping spring rolls or chicken. It can be kept in the fridge for a few days."
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Ingredients

10 m servings 37
Original recipe yields 24 servings (1 1/2 cups)

Directions

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Nutrition Facts


Per Serving: 37 calories; 3.1 1.6 1.5 0 67 Full nutrition

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Reviews

Read all reviews 15
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

SO good, we serve this along with the sweet & spicy sauce with cold spring rolls and it's delicious. You can use smooth low-sugar peanut butter as well, which just makes it a little sweeter. Yum!

Most helpful critical review

Good base, I added a few drops of sesame seed oil, and ginger, upped the coconut milk to 1/4 cup, and cook it on low. Did need more water 1/2 , 1/4 cup at a time..

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SO good, we serve this along with the sweet & spicy sauce with cold spring rolls and it's delicious. You can use smooth low-sugar peanut butter as well, which just makes it a little sweeter. Yum!

I love this! I add just a touch more coconut milk (like 1/2 TBSP) and that seems to give it just the right amount of sweetness

Very good and very easy!!

Very nice, quick and easy. I had to add a scant teaspoon of grated ginger to give it a little lift, but otherwise it was a great dipping sauce for our vegan spring rolls.

This came out perfect. The only change I made was crushing the garlic clove and adding a teaspoon of red pepper flakes.

I skipped the coconut milk and just added a little more soy sauce and hot water and it was awesome!! Served with fresh spring rolls

SO good. My 11-year-old son is addicted to this sauce - I made a double batch and have it in a squeeze bottle for easy dispensing. It's definitely a "make-ahead" sauce though. It needs time f...

Good base, I added a few drops of sesame seed oil, and ginger, upped the coconut milk to 1/4 cup, and cook it on low. Did need more water 1/2 , 1/4 cup at a time..

Made it just like the recipe was written, it didn't need too much hot water. I mixed it with coconut rice and it was fabulous!