Peanut and lime sauce for fondue chinoise

Peanut and lime sauce made with peanut butter, tamari, lime, ginger and garlic, with a teaspoon of maple syrup. Ready in 5 minutes without baking, for fondue chinoise and snacks.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 92 kcal per serving
• Protein: 4 g
• Fat: 7 g
• Carbs: 3 g

Ingredients

• 80g peanut butter
• 1 unwaxed lime
• 2 tbsp tamari
• 15g fresh ginger
• 1 garlic clove
• 100ml water
• 1 tsp maple syrup
• 1 pinch of chilli flakes

Method

You’ll need: grater

1. Grate the zest of the lime and squeeze out the juice.
2. Peel the ginger and garlic and finely grate both.
3. Stir together the peanut butter, tamari, lime juice, lime zest, ginger, garlic and maple syrup.
4. Gradually stir in the water until the sauce is smooth and thick.
5. Season with chilli flakes and serve the sauce with meat, fish and veg from the fondue.

Good to know

Peanut sauce goes with everything that cooks in an Asian-style broth: beef, chicken, prawns and veg. Lime makes it fresh, ginger gives it heat. It takes five minutes to stir together and doesn't need a hob.

Swaps

Peanut butter → almond butter (no peanuts; tree nuts). Tamari → soy sauce (gluten). Maple syrup → honey (not vegan). Lime → lemon.

Cooking tips

Use peanut butter made only from peanuts. The sauce thickens in the fridge – just stir in a little water.

Storage

Keeps for 5 days in the fridge, covered.

Allergens

Contains peanuts and soya; vegan, no milk or egg. Tamari is usually wheat-free – check the packet if you need to eat gluten-free. Suitable in pregnancy.

Frequently asked questions

How long does peanut and lime sauce keep in the fridge?

Keeps for 5 days in the fridge, covered.

Dairy-free recipes