70 g roasted unsalted peanuts, chopped

oil, for frying

2 garlic cloves, chopped

100 ml hoisin sauce

1 red birdseye chilli, seeded and chopped

Put half the peanuts in a mortar and grind them to a coarse powder.

Heat a little oil in a small saucepan. Cook the garlic until fragrant, add the ground peanuts and toss. Add the hoisin sauce, 1½ tablespoons of water (or use the liquid reserved from soaking dried shrimp to enhance the flavour) and half the chilli and cook for a further 2 minutes. If the sauce is too thick, add a little more water until it reaches the correct consistency.

Remove the sauce from the heat and divide it among six dipping bowls. When the sauce is cool, scatter the remaining peanuts and chilli on top.