Ideal accompaniment to summer rolls.

1. Dry roast shelled peanuts in a wok over a medium heat until a soft brown. Coarsely crush in a mortar.
2. Combine the hoisin sauce and rice vinegar in a pan, put over a medium heat and stir through the milk. Just before boiling, remove from the heat and allow to cool.
3. Serve with the crushed peanuts and chilli as a garnish.