Peanut Sauce - 1

Recipe Ingredients

1		Vegetable oil - for deep-frying
4 oz	113g	Shelled whole peanuts
1		Terasi (shrimp paste)
2		Shallots; peeled and chopped
1		Garlic clove - peeled and chopped
1		Salt
1/2 teaspoon	2.5ml	Chile powder or sambal ulek
1/2 teaspoon	2.5ml	Brown sugar
14		Water
1 oz	28g	Creamed coconut* - (optional)
1 tablespoon	15ml	Lemon juice

Recipe Instructions

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.

Source:
Avon International Cookbook

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