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Peanut sauce - Thai style
Serves 1
Ingredients
Vegetable oil (for deep frying)
Salt
1/2 tsp Chilli powder (or sambal ulek)
4 oz Whole shelled peanuts
1/2 ts Brown sugar
2 Shallots; peeled and chopped
14 fl oz Water
1 Garlic clove - peeled and chopped
1 oz Creamed coconut* (optional)
1 tbsp Lemon juice
Method
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 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 if using, and stir until dissolved.
Keep hot.