Drain the oil from the fish, and add everything else to a food processor and process until smooth. Let sit in the fridge for a few hours to allow flavours to develop and the pâté to harden.
3/4 C all-natural crunchy peanut butter
1/3 C coconut milk
2 thai chillies or sriracha to taste
4 garlic cloves
2 shallots
1 1/2″ piece of ginger
2 T fish sauce
2 T soya sauce
juice and zest of 2 limes
2 T grated palm sugar or brown sugar
1/3 C cilantro leaves and stems
Crushed peanuts to garnish
Put 1/4 C of the peanut butter in a food processer along with the rest of the ingredients. Pulse until well mixed and the aromatics are finely minced. Mix into the remaining peanut butter until evenly incorporated. If too thin, add more peanut butter, if too thick, more coconut milk. Garnish with crushed roasted peanuts.
1 1/2 C plain, full-fat greek yoghurt (or plain yoghurt drained overnight in a fine sieve or cheesecloth, then measured to 1 1/2 C)
1/2 C light mayonnaise
1/2-3/4 lb crab meat, chopped
1 T minced fresh dill
2 T minced fresh Italian parsley
4 scallions, thinly sliced
1/4 C finely shredded very sharp white cheddar cheese
zest of 1 lemon
juice of 1 lemon
1 1/2 t worchestershire sauce
1/4 t kosher salt
tabasco sauce to taste OR cayenne
freshly ground black pepper to taste
1/2 t white sugar if needed to balance flavours
Serve with a vegetable and cracker tray and a side dish of cocktail sauce.
This is also easily made vegetarian with the omission of the crab and replacement of traditional worchestershire sauce with a vegetarian kind or even a soya sauce like tamari.
1 C firmly packed spearmint leaves
6 scallions
2 green chillies
1 clove garlic
1 t salt
2 t sugar
1 t garam masala
1/3 C fresh lemon juice
2 T water
Cut the onions into small stalks, and seed and coarsely chop the chillies. Add all ingredients to a blender or food processor and pulse until well blended. Place into a small dish, cover, and refrigerate until ready to eat.
Serve on anything even remotely Indian/Pakistiani/Sri Lankan.
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