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Malaysian peanut sauce
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Categories: Asian, Chinese, Condiments, Ethnic, Malaysian Rating: 0
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Ingredients:
1/3 cupOil
1 tspDried garlic flakes
1 tbspDried onion flakes
4 Dried red chiles
1 tspShrimp paste (optional)
1 tbspLime juice
1 tbspDark soy sauce
1 cupCrunchy peanut butter
1 1/2 tbspPalm or brown sugar
Coconut milk or water to
-thin to desired consistency
Procedures:
1Heat oil to moderate in a small wok or pan.
2Place garlic and onion flakes in a fine wire strainer and lower into the oil.
3Cook until golden.
4Drain on paper towels.
5Fry whole chiles until puffed and crisp, about 40 seconds.
6Remove.
7Drain on paper towels.
8Let cool.
9Discard chile seeds.
10Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon.
11Add lime juice and soy sauce.
12Remove from heat.
13Add peanut butter and sugar.
14Stir to blend well.
15Cool.
16Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture.
17Combine well.
18Serve at room temperature.
19Advance preparation: prepare 1 week in advance.
20Store in a tightly covered glass container in refrigerator.
21If sauce is too thick, add coconut milk or water to the desired consistency.