Food & Cooking Recipes Ingredients Nuts & Seeds Peanut Dipping Sauce for Shrimp Summer Rolls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 7, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Yield: Makes 1 3/4 cups Make this sauce for Shrimp Summer Rolls. Ingredients 1 teaspoon safflower oil 1 tablespoon minced garlic (from about 2 cloves) 2 tablespoons tomato paste 2 tablespoons hoisin sauce ½ cup creamy peanut butter, divided 1 ¼ cups water, divided Roasted unsalted peanuts, coarsely chopped, for garnish Directions Heat oil in a small saucepan over medium-high heat. Add garlic, tomato paste, and hoisin and cook, stirring, until mixture comes to a boil, about 1 minute. Add 1/4 cup peanut butter and 1 cup water and return to a boil, whisking until mixture is smooth and thoroughly incorporated. Reduce heat to medium-low and simmer until thickened and slightly darkened, 3 minutes. Remove from heat; whisk in remaining 1/4 cup each peanut butter and water, and let cool. Divide among dipping bowls and garnish with peanuts. Rate it Print