Spicy Almond Sauce

Chicken-Scallion Satays

Beef and Green Papaya Salad

Spiced Panko Tofu with Almond-Cabbage Salad

Daniel Bruce's Pan-Fried Soft Shell Crab

WINE NOTES
Sapporo Premium Beer: A Japanese lager on the lighter side, with a medium body. A small amount of rice is combined with the barley in the brewing process, resulting in a beer that pairs well with not only spicy, rich foods, but milder proteins like chicken and tofu.


 

Spicy Almond Sauce
Master

Makes about 2 cups      

• 1 cup toasted almond slices, plus extra for garnish

• 2 cloves garlic

• 1 tablespoon sambal oelek

• Juice of 3 limes

• 1/4 cup fish sauce

• 1/2 packed cup Thai basil leaves

• 1 cup canola oil

• Water to thin, if needed

• Kosher salt and freshly ground black pepper

In a sauté pan over medium heat, toast almond slices just until aromatic, about 3-5 minutes, flipping pan to distribute almonds. Remove almonds to a sheet of parchment paper. In a blender, combine garlic, sambal, lime juice, almonds, fish sauce and Thai basil.   Blend at high speed until almost smooth. Drizzle in the oil and season with kosher salt and freshly ground black pepper to taste. If sauce is too thick, add a touch of water to thin.

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