Recipes Chili-Peanut Sauce Be the first to rate & review! This recipe makes just enough creamy, spicy sauce to fill the Shrimp and Jicama Rolls. Double the recipe if you want extra sauce to serve on the side for dipping. By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Charles has authored two IACP Award-winning cookbooks: Vietnamese Home Cooking (2012) and The Slanted Door (2014). He is a prolific restauranteur whose business portfolio includes seven Bay Area food and beverage ventures.Experience: Charles Phan's early interest in cooking took hold while helping his aunt in the kitchen, watching Jacques Pepin on television, and exploring San Francisco's food scene as a teenager. He studied architecture at UC Berkeley but left early with the idea of opening a modern Vietnamese restaurant. Charles began hosting small dinners for friends to refine his cooking techniques and develop his restaurant concept. In 1995, he opened his first Slanted Door in the Mission District where he grew up, later moving to a downtown location, then finally to the historic Ferry Building in 2004. Slanted Door is distinguished for its modern design, elevated Vietnamese cuisine, sustainable local ingredients, quality teas, craft cocktails, and wine pairing. The former architecture student's eye for detail was captured in the stunning food photography of his second IACP Award-winning book The Slanted Door. His Vietnamese recipes have appeared in Bon Appétit, Sunset, Food & Wine, The Splendid Table, and others.Over the years, Phan and his restaurant have been recognized by the James Beard Foundation more than 10 times. As the founder of The Slanted Door Restaurant Group, he is the creative force behind a portfolio of seven Bay Area food and beverage concepts, including a sandwich shop in Phan's old stomping ground, the Mission District.Education: Charles studied architecture at the University of California at Berkeley. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 1 cup Ingredients 1/2 cup cooked jasmine rice 1 tablespoon white or dark miso 1/4 cup dry-roasted salted peanuts, coarsely chopped 1 small jalapeño, seeded and chopped 1 garlic clove 1 tablespoon ketchup 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon granulated sugar 1 1/2 teaspoons Asian chili sauce 1 teaspoon fresh lemon juice 1/4 teaspoon Asian sesame oil 1 teaspoon unseasoned rice vinegar 1/4 cup water, plus more if needed Directions In a mini food processor, combine the cooked rice with the miso, peanuts, jalapeño, garlic, ketchup, oyster sauce, hoisin sauce, granulated sugar, chili sauce, lemon juice, sesame oil and rice vinegar. Process all of these ingredients until just combined. Add 2 tablespoons of the water and process until a coarse paste forms. Add 2 more tablespoons of water and process until the sauce has a smooth consistency similar to mayonnaise. Add more water if the sauce is too thick. Make Ahead The sauce can be refrigerated for up to 2 days. Serve With Shrimp and Jicama Rolls with Chili-Peanut Sauce. Rate it Print