Peanut sauce
- Total time
- 40 min
- servings
- 1 servings
- Dish type
- Main dish
Prep
15 min
Cook
25 min
Total time
40 min
Ingredients
Ingredients
- 150 g dry roasted peanuts
- 50 ml vegetable oil
- 1 c. à soupe tamarind concentrate or paste
- 3 c. à soupe gula melaka palm sugar or use dark brown soft sugar
- 1 c. à café ground coriander
- 1 c. à soupe kecap manis (sweet soy sauce)
- 8 dried red chillies soaked in warm water for 20 mins, then drained, deseeded and roughly chopped
- 3 garlic cloves roughly chopped
- 4 shallots peeled and roughly chopped
- 1 lemongrass stalk trimmed and roughly chopped
- 1,5 cm piece of galangal peeled and roughly chopped
Method
- 1
Blitz the peanuts in a food processor until finely chopped but retaining a bit of texture. Remove to a bowl and clean out the food processor.
- 2
Put all of the ingredients for the spice paste in the food processor and blitz until smooth. If needed, add a few tablespoons of water to help it blend together.
- 3
Heat the vegetable oil in a non-stick saucepan over a medium heat and fry the spice paste until fragrant. Add the ground peanuts, tamarind, sugar, 1 tsp salt, the ground coriander and kecap manis along with 200ml water. Stir to combine, then taste for seasoning. Cook over a medium-low heat for 15 mins, stirring continuously until the oil has separated from the sauce. Remove from the heat and leave to cool completely, then decant into a sterilised jar or airtight container. Will keep chilled for up to two weeks.
Nutrition
- calories
- 160 calories
- fatContent
- 11 grams fat
- fiberContent
- 3 grams fiber
- sugarContent
- 6 grams sugar
- sodiumContent
- 0.35 milligram of sodium
- proteinContent
- 5 grams protein
- carbohydrateContent
- 9 grams carbohydrates
- saturatedFatContent
- 2 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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