Step 1

In a food processor, combine powdered peanut butter, water, sesame oil and rice wine vinegar.  Blend for 10 to 15 seconds until combined.

Step 2

Add scallions, ginger, sriracha and fish sauce.  Blend for an addition 20 to 30 seconds until scallions and ginger are finely minced and incorporated.

Step 3

Add peanuts and pulse 4 to 5 times so the pieces are broken but not blended.  It should resemble the same size as ‘chunky peanut butter’ pieces or larger.