Peanut Sauce

Ingredients:
vegetable oil for deep-frying
100 g (4 oz) whole shelled peanuts
1 slice terasi*
2 shallots, peeled and chopped
1 garlic clove, peeled and chopped
salt

1/2 tsp chilli powder or sambal ulek*
1/2 tsp brown sugar
400 ml (14 fl oz) water
25 g (1 oz) creamed coconut* (optional)
1 tblsp lemon juice

Method:
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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.

Note:
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This really isn't as time-consuming as it sounds, providing you use
roasted peanuts (avoiding the deep-frying step), and get your terasi,
sambal ulek and coconut milk from the nearest Asian market. I must have
had a lot of time on my hands the first time I made this, as I decided
to eschew the grinder and use a mortar and pestle.

Posted in: thai food