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Serve as a side to spread on fresh baked bread or rolls.
2 lbs (1 kg) boiled sweet potatoes
1 tablespoon (15 ml) Tahini (sesame) paste
2 tablespoons (30 ml) fish sauce
4 tablespoons (60 ml) Thai sweet chili sauce (Nuoe cham ga: red chili, sugar, garlic, vinegar, salt)
juice from 1 lemon
juice from 4 limes
3 tablespoons (45 ml) sesame oil
blend with salt and pepper taste
Stir in 1/2 cup (224 g) sesame seeds
plus very finely chopped coriander and chopped Vietnamese mint to taste.
Recipe courtesy of Chef Luke Rayment. Luke was head chef at the award winning Isis Brasserie in Fortitude Valley, Brisbane, Australia when our son, Scott Perry, was a partner. Both Scott and Luke have moved on, but they were happy to let us feature Luke's recipe.
Back to Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger
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