Ingredients
Units
Scale
- Sauce
- 1 cup raw peanuts
- 1 cup water
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 small red Asian chili
- Flautas
- 2 tsp toasted sesame oil
- 1 stalk lemongrass, beaten and VERY finely chopped
- 1 medium head cauliflower, finely chopped (or grated)
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 small red Asian chili, minced
- 1/2 sweet potato, grated
- 1/2 cup Thai basil
- 1/4 cup cilantro, chopped
- salt & pepper
- cooking oil for frying (peanut, if you have it)
- 8 small tortillas (I used flour)
Instructions
- First, make the sauce. Combine all the sauce ingredients in a blender and blend until smooth. IF you have time, add another half or full cup of water and bring to a simmer in a saucepan as you prepare the flautas. If not, no worries! You can also just use peanut butter, instead of peanuts, if that's what you have on hand.
- In a frying pan over medium heat, add the sesame oil and lemongrass. Let cook for a minute or two before adding the cauliflower. Cook for another minute (assuming the cauliflower is very finely chopped, if not — cook it longer! It needs to be softening before you proceed) before adding the onion, garlic, and Asian chili.
- Cook for one minute before adding the grated sweet potato and half of the Thai basil. Cook for another two minutes before removing from the heat and adding the remaining basil, cilantro, and salt & pepper to taste.
- In a clean, heavy frying pan, heat 1/2" of cooking oil over medium heat. Let it heat for at least 3-4 minutes before proceeding. Roll about 1/3 cup of filling in each tortilla to make eight flautas.
- When the oil is hot, work in batches placing each flauta seam-side-down in the oil. Cook until each side is golden-brown, rolling over to get all sides.
- Top with extra basil, cilantro, peanuts, and lime. Serve with peanut sauce.