2 stalk lemongrass, tender inner part only, chopped
2 tbsp minced fresh ginger
1 cup peanut butter
� cup oyster sauce
2 tbsp plum sauce
2 tbsp soy sauce
1 tbsp olive oil
2 tbsp hot chili, flakes
DIRECTIONS:
In the bowl of a blender or food processor, combine all
ingredients and whiz until sauce is smooth. Cover and
refrigerate. (Keeps 1 week in refrigerator.)
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