Satay Peanut Sauce Recipe - Cooking Index
Satay Peanut Sauce Recipe - Cooking Index
| 1 | Lemongrass stalk | |
| 1 | Shallot - minced (small) | |
| 2 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 3 tablespoons | 45ml | Peanut oil |
| 1 cup | 146g / 5.1oz | Roasted peanuts - chopped |
| 1/4 cup | 40g / 1.4oz | Brown sugar - (packed) |
| 3 tablespoons | 45ml | Chili garlic sauce |
| 2 tablespoons | 30ml | Soy sauce |
Slice bottom 6 inches of lemongrass, discard remainder. Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water. Process until smooth.
Place medium skillet over medium heat until hot. Add oil, swirling to coat sides. Add spice mixture, and cook, stirring often, until fragrant, 6 to 8 minutes.
Add 1 cup water, peanuts, brown sugar, chili sauce and soy sauce; stir until blended. Bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, 5 minutes.
This recipe yields 2 cups.
Per Per 2-Tablespoon Serving: 98 Cal; 3g Prot; 8g Total Fat (1 Sat. Fat); 6g Carb.; 0mg Chol; 169mg Sod.; 1g Fiber.
Description:
"A spicy dipping sauce for grilled tofu, portobello mushrooms or eggplant."
Source:
Vegetarian Times, January 2002
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