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Malaysian peanut sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Condiments, Ethnic, Malaysian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/3
| cup | Oil | | 1
| tsp | Dried garlic flakes | | 1
| tbsp | Dried onion flakes | | 4
| | Dried red chiles | | 1
| tsp | Shrimp paste (optional) | | 1
| tbsp | Lime juice | | 1
| tbsp | Dark soy sauce | | 1
| cup | Crunchy peanut butter | | 1 1/2
| tbsp | Palm or brown sugar | | | Coconut milk or water to | | | -thin to desired consistency |
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Procedures:
| 1 | Heat oil to moderate in a small wok or pan. | | 2 | Place garlic and onion flakes in a fine wire strainer and lower into the oil. | | 3 | Cook until golden. | | 4 | Drain on paper towels. | | 5 | Fry whole chiles until puffed and crisp, about 40 seconds. | | 6 | Remove. | | 7 | Drain on paper towels. | | 8 | Let cool. | | 9 | Discard chile seeds. | | 10 | Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. | | 11 | Add lime juice and soy sauce. | | 12 | Remove from heat. | | 13 | Add peanut butter and sugar. | | 14 | Stir to blend well. | | 15 | Cool. | | 16 | Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. | | 17 | Combine well. | | 18 | Serve at room temperature. | | 19 | Advance preparation: prepare 1 week in advance. | | 20 | Store in a tightly covered glass container in refrigerator. | | 21 | If sauce is too thick, add coconut milk or water to the desired consistency. |
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