Peanut sauce
Make a peanut sauce to serve with our barbecued chicken skewers. Store in a sterilised jar or airtight container and it will keep chilled for up to two weeks
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Prep:15 mins
Cook:25 mins
plus soaking - Easy
Nutrition per serving
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kcal 160
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fat 11g
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saturates 2g
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carbs 9g
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sugars 0g
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fibre 3g
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protein 5g
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salt 0.35g
Ingredients
- 150g dry roasted peanuts
- 50ml vegetable oil
- 1 tbsp tamarind concentrate or paste
- 3 tbsp gula melaka palm sugar , or use dark brown soft sugar
- 1 tsp ground coriander
- 1 tbsp kecap manis (sweet soy sauce)
- 8 dried red chillies , soaked in warm water for 20 mins, then drained, deseeded and roughly chopped
- 3 garlic cloves , roughly chopped
- 4 shallots , peeled and roughly chopped
- 1 lemongrass stalk , trimmed and roughly chopped
- 1.5cm piece of galangal , peeled and roughly chopped
Method
Blitz the peanuts in a food processor until finely chopped but retaining a bit of texture. Remove to a bowl and clean out the food processor.
Put all of the ingredients for the spice paste in the food processor and blitz until smooth. If needed, add a few tablespoons of water to help it blend together.
Heat the vegetable oil in a non-stick saucepan over a medium heat and fry the spice paste until fragrant. Add the ground peanuts, tamarind, sugar, 1 tsp salt, the ground coriander and kecap manis along with 200ml water. Stir to combine, then taste for seasoning. Cook over a medium-low heat for 15 mins, stirring continuously until the oil has separated from the sauce. Remove from the heat and leave to cool completely, then decant into a sterilised jar or airtight container. Will keep chilled for up to two weeks.
