| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
Satay |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Peanut oil |
| 1/2 |
c |
Raw peanuts |
| 2 |
|
Fresh thai or serrano chiles |
| 1 |
sl |
Fresh ginger; 1/2 inch thick |
| 4 |
|
Garlic cloves |
| 1/3 |
c |
Unsweetened coconut milk; (canned or fresh) |
| 2 |
ts |
Dark soy sauce |
| 4 |
|
Teapsoons fish sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Fresh lime juice |
| 1 |
pn |
Salt; (add to taste, as |
|
|
; fish sauce can be |
|
|
; very salty) |
| 1/2 |
c |
Finely minced cilantro leaves and stems |
INSTRUCTIONS
Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and
add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes.
If you burn them, throw them out and start all over again or your sauce
will be bitter. You may have to turn on the heat again, but stir the
peanuts if you do.
Using a slotted spoon, transfer the peanuts to the container of a food
processor or blender, along with 1 tablespoon of the peanut oil (reserve
the rest) and blend them to a rough paste. Add the chiles, ginger, garlic
and continue to blend. Add the remaining ingredients except the cilantro,
and blend until smooth. If it is too thick, add more oil. Stir in cilantro,
and serve as a dipping sauce with satay or anything else, or thin with oil
and serve as a salad dressing.
Per serving: 1009 Calories (kcal); 108g Total Fat; (94% calories from fat);
1g Protein; 13g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 21
1/2 Fat; 1/2 Other Carbohydrates
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