Thai Salad Dressing

Mrs McBugBear is a great fan of Thai food despite her shrimp intolerance, which makes for some creative substitutions.  This salad dressing can satisfy that craving.

1/4 cup of raw peanuts
1 cup of warm water
1/4 cup of brown sugar
1/4 of fresh squeezed lime juice
3 tbsp of good quality fish sauce
3 tsp of Golden Mountain Soya Sauce
juice of one lemon
1 tbsp of fresh ginger
two cloves crushed garlic
1/4 cup of finely diced Vidalia onion
peanut oil for frying
four slices of cucumber
Chili peppers to personal preference

In a non-stick frying pan evenly coat the pan with peanut oil and roast the peanuts over medium heat until golden brown.  Place on paper towel to cool slightly. Combine the water, brown sugar, lime juice, lemon juice, fish sauce, and soya sauce.  Add about 2 tsp of peanut oil and fry the ginger and garlic over medium heat until fragrant, about 2 minutes.  Add to the liquid mix.  Using a meat tenderizer, crush the peanuts in a heavy duty freezer bag.  Add the peanuts & diced onions to the liquid mix.  Place the four slices of cucumber on the top of the layer of peanuts in the dressing.  Remove after they've softened.  Serve a lettuce, cucumber and tomato salad with the dressing on the side.

Substituting palm sugar for brown sugar makes for a more authentically Thai taste, and of course you may add as many hot peppers as you can stand. A bit of shredded Thai Basil in the salad is absolutely divine as well.