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. More Thai Recipes
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.
The sauce can be refrigerated for up to 2 days.
Shrimp and Jicama Rolls with Chili-Peanut Sauce.