Peanut Sauce For Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | 1 | Servings | ||
INGREDIENTS
| 2 | c | Roasted peanuts, chopped |
| 1 | t | Peanut oil |
| 4 | Shallots, minced | |
| 5 | Garlic cloves, minced | |
| 1 | Lemongrass stalk, pale | |
| yellow part only minced | ||
| 1 | Hot red chile, seeded | |
| minced | ||
| 1 | c | Canned unsweetened coconut |
| milk | ||
| 1 | T | Soy sauce |
| 1 | t | Fish sauce |
| Juice of 1 lime |
INSTRUCTIONS
In a blender or a food processor fitted with a metal blade, combine chopped peanuts, oil, shallots, garlic, lemongrass, and chile. Puree to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk and stir until smooth and incorporated. Season with soy sauce, fish sauce, and lime juice. Cook until sauce is heated through, about 2 minutes. This sauce may be prepared in advance and reheated. Makes about 2 3/4 cups. Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 3/4 cups" Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 1036mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3314
Calories From Fat: 1437
Total Fat: 170.2g
Cholesterol: 60mg
Sodium: 3105.2mg
Potassium: 8053.2mg
Carbohydrates: 375.3g
Fiber: 26.2g
Sugar: 14.1g
Protein: 129.5g