Ming says: No matter where you go in Asia, chances are you'll come across a peanut sauce. Just think chicken satay or cold sesame noodles, for starters. I give it a whirl and use almonds instead of peanuts to create my Spicy Almond Sauce.

Makes about 2 cups

• 1 cup toasted almond slices, plus extra for garnish
• 2 cloves garlic
• 1 tablespoon sambal oelek
• Juice of 3 limes
• 1/4 cup fish sauce
• 1/2 packed cup Thai basil leaves
• 1 cup canola oil
• Water to thin, if needed
• Kosher salt and freshly ground black pepper

In a sauté pan over medium heat, toast almond slices just until aromatic, about 3 to 5 minutes, flipping pan to distribute almonds. Remove almonds to a sheet of parchment paper. In a blender, combine garlic, sambal, lime juice, almonds, fish sauce and Thai basil. Blend at high speed until almost smooth. Drizzle in the oil and season with kosher salt and freshly ground black pepper to taste. If sauce is too thick, add a touch of water to thin.

>>Use this Master Recipe in Pan-Fried Soft Shell Crab with Sweet Corn, Wild Ramps and Spicy Almond Sauce by guest Chef Daniel Bruce.

>>This recipe appears in Episode #421.

>> For additional recipes and more, visit www.ming.com