Citrus, Sesame, Chilli and Peanut Dressing

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This dressing goes well with many proteins — chicken, tuna, salmon, pork and tofu. All benefit from the sweet and sour taste and crunchy texture. A mixture of orange, grapefruit, lime and lemon juices can be used or you may want to use just one. This is best made on the day you want to use it, as the nuts lose their crunch if left too long.


  • 180 g caster sugar
  • 2 tablespoons water
  • 100 g (3 ½ oz) lightly toasted skinless peanuts, roughly chopped
  • 1 chilli, finely chopped
  • 1 clove garlic, peeled and finely sliced
  • 2 teaspoons toasted sesame seeds
  • 250 ml (8 fl oz) citrus juice
  • 100 ml (3 ½ fl oz) soy sauce
  • 100 ml (3 ½ fl oz) peanut oil


Place sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove the spoon and cook on a high heat until the sugar caramelises. (Be careful not to burn.)

Add peanuts, chilli, garlic and sesame seeds and stir over a moderate heat for 15 seconds. Add citrus juice and boil 1 minute. Remove from heat and add soy sauce and peanut oil. Serve at room temperature.