Peanut sauce

Peanut sauce

By
From
My Feast
Makes
2
Photographer
Chris Chen

This Filipino-style peanut sauce is made for grilled vegetables. Use in the Filipino salad with tinawon rice.

Ingredients

Quantity Ingredient
100ml peanut oil
200g raw peanuts
garlic
4 french shallots, chopped
1 teaspoon roasted filipino shrimp paste
1/2 teaspoon red chilli powder
2 teaspoons soft brown sugar
1 tablespoon dark soy sauce
1 tablespoon tamarind water, (see note)
500ml water

Method

  1. Heat the oil in a wok over medium heat, add the peanuts and cook until golden. Remove with a slotted spoon and drain on paper towel. Once cool, grind the peanuts in a small food processor until finely chopped.
  2. Using a mortar and pestle, crush the garlic, shallot and shrimp paste until smooth. Heat 1 teaspoon of the peanut cooking oil in a wok over medium heat, add the garlic paste and cook, stirring constantly, for 2 minutes or until fragrant.
  3. Add the chilli powder, sugar, soy sauce, tamarind water, water and peanuts, bring to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the sauce has thickened. Remove from the heat and serve warm.

Note

  • To make tamarind water, place 50 g tamarind pulp in a heatproof bowl and pour over 150 ml of boiling water. Allow to cool, then mix together to combine well. Strain through a fine mesh sieve, extracting as much liquid as possible. Discard the solids. Makes 100 ml tamarind water.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again