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A peanut/groundnut-based sauce traditional with Indonesian grilled 'satay' skewers. A little is also excellent poured over warm vegetables, eggs and potatoes - with some also being offered in a jug on the side
- Suitable for Vegetarians
- Suitable for Vegans
100g/4oz fresh-shelled Peanuts (available from Oriental Supermarkets)
2 medium cloves of Garlic, peeled and finely-chopped
25g/1oz Shallots or Onion, peeled and finely-chopped
2 tablespoons (30ml) Vegetable Oil
450ml/15 fl oz Water
½ a teaspoon (2ml) Chili Powder
½ a teaspoon (2ml) Salt
2 rounded teaspoons (10ml) Dark Brown Sugar
freshly-ground Black Pepper
4 teaspoons Lemon or Lime Juice
- Put the peanuts into an ungreased, well-heated, heavy fryingpan or wok, and dry-cook over a medium heat - stirring around,until the red skins are crisp and papery.
- Allow the nuts to cool, then rub them with both hands and blow the skins away.
- Put them in a food processor or coffee grinder and make them as fine as possible.
- Put the oil into a medium pan over a medium heat, then add the chopped garlic and shallots.
- Cookuntil they are golden, rather than brown, then add the water, the chilipowder, salt, sugar and ground peanuts. Stir, and bring to the boil.
- Turn the heat to medium-low and simmer for 20 minutes or until the sauce has thickened.
- It should be no thicker than a creamy salad dressing.
- Stir to break up any lumps.
- Removefrom the heat, and when a little cooled, add the black pepper, lemon/lime juice, and check the seasoning
Serve warm or at room temperature.