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This crunchy peanut sauce can be kept for
weeks in a bottle if no liquid is added. There are many varieties of
peanut sauce recipes. Ingredients : 7
tablespoons peanut oil
1 teaspoon dried garlic flakes
2 tablespoons dried onion flakes
2 large dried chilies
1 teaspoon dried shrimp paste
1 tablespoon lemon juice
1 tablespoon dark soy sauce
375 g crunchy peanut butter
1 1/2 tablespoons palm sugar
Method :
Heat a wok with oil and fry the garlic
flakes for a few seconds until golden. Remove immediately and drain on
absorbent paper. Fry the onion flakes the same way, drain and cool. Fry
whole chilies until they puffed and crisp. Remove from pan, drain and
cool. Discard the stalks and seeds of the chilies, crumble and chop into
small pieces. Set aside with onion and garlic. Use the oil remaining in
the pan to fry the dried shrimp paste, crushing it. Add lemon juice and
soy sauce. Remove from heat, add peanut butter and stir until well
blended. Set aside to cool. When quite cold, add crisp garlic and onion
flakes, crumbled chilies and sugar. mix thoroughly and put in a
screw-top jar to store. Use as it is, or mix in coconut milk or water to
make a more liquid consistency. Add salt as necessary according to
taste.
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