Speckled spicy peanut sauce

Makes 250ml/8floz

Preparation time less than 30 mins

Cooking time less than 10 mins

50g/2oz roasted salted peanuts
2 tbsp groundnut or sunflower oil
3 shallots, very thinly sliced
2 garlic cloves, very finely chopped
3 red birdseye chillies, seeded and very finely chopped
50g/2oz crunchy peanut butter
175ml/6fl oz canned coconut milk
75ml/3fl oz water
1 tbsp palm or dark muscovado sugar
2 tbsp lime juice
1 tsp sambal oelek or chilli sauce (optional, for those who like things extra spicy)
1 tsp Thai fish sauce
salt and cayenne pepper
1. Coarsely grind the roasted peanuts in a coffee grinder or mortar and pestle.
2. Heat the oil in a small pan, add the shallots and fry until richly golden. Lift out of the oil with a slotted spoon and set aside.
3. Add the garlic and chillies to the pan and fry until softened.
4. Add the ground peanuts, peanut butter, coconut milk, water and sugar and simmer gently for 4-5 minutes until slightly thickened.
5. Stir in the fried onions, lime juice, sambal oelek, Thai fish sauce and season to taste with a little salt and cayenne pepper. Pour into a small serving bowl and serve warm.

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