Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Calories<\/span>546<\/p>kcal<\/span><\/div><\/div><\/div>Delicious peanut based sauce which can be used for dipping or dressing. Can be as spicy as you would like!<\/p>
Ingredients<\/h3>- <\/span>
1 1\/2 cups blanched raw peanuts<\/span><\/p><\/li>- <\/span>
3 tsp coriander<\/span><\/p><\/li>- <\/span>
6 Shallots, chopped<\/span><\/p><\/li>- <\/span>
1\/2 tsp turmeric powder<\/span><\/p><\/li>- <\/span>
7 candlenuts<\/span><\/p><\/li>- <\/span>
3 lemongrass stalks<\/span><\/p><\/li>- <\/span>
50 – 100 grams dried chilli <\/span><\/p><\/li>- <\/span>
1 inch galangal<\/span><\/p><\/li>- <\/span>
1 cup of water<\/span><\/p><\/li>- <\/span>
1\/3 cup of sugar or 1 block palm sugar<\/span><\/p><\/li>- <\/span>
1 tbsp sweet soy sauce<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Peanuts<\/strong><\/li>
- Heat 3\/4 cup oil in a large skillet, add the blanched raw peanuts, and fry until brown and toasty. Remove from the skillet and let it cool down. Once it has cool down, you can use a mortar and pestle or a food processor to grind the peanuts. <\/li>
- Spice Paste: <\/strong><\/li>
- Toast chopped\/crushed candlenut in a frying pan until brown. Set aside.<\/li>
- Soak dried chilies in boiling water for about 10 minutes. Drain the water and remove all the seeds. Leave the seeds if you would like a spicier sauce.<\/li>
- Remove the tough outer layer of lemongrass and cut the bulb. Start slicing from the lower end until up to 2\/3 of the stalk (or slice the white part only). Set aside.<\/li>
- Peel your galangal and slice it. Set aside.<\/li>
- Transfer shallots, candlenuts, dried chilies, lemongrass, galangal, turmeric powder, and coriander to a food processor. Blend until it turns into a paste. You can add 1 tbsp of oil to bind the paste. <\/li>
- Peanut Sauce<\/strong><\/li>
- In a saucepan, heat up 3-4 tbsp of oil on medium heat and add the spice paste. Fry until the paste is fragrant and has slightly darkened. <\/li>
- Add water, salt, sugar, sweet soy sauce, ground peanuts. Stir until combined.<\/li>
- Keep stirring on medium heat until the peanut sauce has thickened to your liking or until the oil and the sauce separate. <\/li>
- Let it cool to room temperature before serving.<\/li><\/ul><\/div>
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![\"Peanut](\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2021\/01\/IMG_7971-800x530.jpg\")
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