Ingredients
1 vegetable oil - for deep-frying
4 oz whole shelled peanuts
1 slice terasi*
2 shallots, peeled and chopped
1 garlic clove - peeled and chopped
1 salt
1/2 tsp chilli powder or- sambal ulek*
1/2 tsp brown sugar
14 fl water
1 oz creamed coconut* (optional)
1 tbsp lemon juice
Directions
To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on
kitchen paper towels. Allow to cool, then work to a fine powder in an
electric grinder, or with a pestle and mortar. Put the terasi,
shallots and garlic, if using, in a cobek or mortar. Pound to a very
smooth paste, then add a little salt. Heat 1 tablespoon vegetable
oil in a pan, add the paste and fry for 1 minute, stirring
constantly. Add the chili powder or sambal ulek, sugar and water,
bring to the boil, then add the ground peanuts. Stir well, then
simmer until thick, stirring occasionally. Add the creamed coconut
(santen) if using, and stir until dissolved. Keep hot.
Servings: 1 servings
Peanut Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
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We hope you enjoy this Peanut Sauce recipe.
