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Don't worry, nothing horrible has taken place. It's just sweet sriracha sauce flooded a bunch of crabstick. 😅

I would have loved to have my usual cool fruity chunks of apples for the day but my body greatly needed something warm as my tummy wasn't at its right place today.

So out I took some of the crab sticks that I bought during the weekends and boiled them over just to heat it up, remembering that I had some leftover super yummy Vietnamese sweet-sour (with slight spicy) peanut sauce and pickled radish in my fridge.

It doesn't look this "bloody" in real life, but I guess angles are very important. Haha. I wanted to just post it up via steepshot immediately but then at another glance I realised that it looked a lot like thick red good on top of something or even fresh blood (thank God it's Halloween is over!) . So I had to quickly explain this picture in this expanded paragraph.

Surprisingly after googling I realised that what this sauce is called and it is actually pretty interesting to make. Below is the recipe I took from I love vegan site that gives you a choice between soy which will ended up sweeter, or Sriracha sauce, which is flaming hot instead.

Peanut Sauce:

2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
3 tbsp peanut butter
1 tbsp sriracha
1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
1 tbsp sesame oil
1 tbsp brown sugar (or maple syrup)
1 tbsp sesame seeds
2-3 tbsp water to thin

So this sort of sauce usually goes very well with the rice paper wrapped crunchy rolls. With the choice of vegan ingredients of freshly julienned vegetables (thinly sliced) or add roasted sliced meat or even shrimps for your choice of consumption.

But for me, I don't have those so I improvised it to crab sticks instead.

By the way, do you know crab sticks are technically no crab meat inside? That would be for another post.

Thank You for Your Time

Mandarin translation

别担心，没有什么可怕的事情发生了。 这只是甜辣的酱油淹没了一堆蟹棒。😅

其实我是拿了一些我周末买的螃蟹棒，把它们煮起来加热，加上我之前所剩余在·冰箱里的超级美味的越南酸甜（花椒辣）花生酱和腌萝卜淋了上去。

它在现视是并没有看起来那么“血腥”，但我认为角度是非常重要的 （把它看成这样了）。 哈哈。 我只是想立刻把它上载分享，但是后来我又发现，它看起来很像红色鲜血（感谢上帝，万圣节已经结束了！）。 所以我不得不快速解释这张照片。

令人惊讶的是，在使用Google搜索之后，我意识到这个酱叫什么，实际材料和做法都非常有趣的。 下面是我从[_我爱素食主义者]（http://www.ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu/）网站，让您在大豆 这将变得更甜，或反而燃烧热的Sriracha酱。

配料

2汤匙酱油（或布拉格的液体氨基酸 - GF）
3汤匙花生酱
1汤匙sriracha
辣椒蒜酱1汤匙（可以加1汤匙sriracha）- 甜酱也可以 （免辣）
1汤匙 芝麻油
1汤匙 红糖（或枫糖浆）
1汤匙 芝麻 （自选）
2-3汤匙 水调稀

所以这种酱通常用米纸包裹松脆的卷，非常好。 选择新鲜切丝蔬菜（薄切片）的素食主义者成分，或添加烤切片肉，甚至虾为您的选择消费。

如果你们有试做这个越南甜酸辣酱，不妨分享一下你们的意见！