| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Thai, Sauces |
1 |
Servings |
INGREDIENTS
|
|
Vegetable oil for deep-frying |
| 4 |
oz |
Whole shelled peanuts |
| 1 |
sl |
Terasi* |
| 2 |
|
Shallots; peeled and chopped |
| 1 |
|
Garlic clove peeled and chopped |
|
|
Salt |
| 1/2 |
ts |
Chilli powder OR- sambal ulek* |
| 1/2 |
ts |
Brown sugar |
| 14 |
fl |
Water |
| 1 |
oz |
Creamed coconut* (optional) |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
To make the sauce: 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 cobek or 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
(santen) if using, and stir until dissolved. Keep hot.
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