Peanut Sauce Recipe - Cooking Index
7 tablespoons | 105ml | Peanut oil |
6 | Garlic - (thinly sliced) | |
1 | Onion - (thinly sliced) | |
2 | Dried chiles - (or more) | |
1 teaspoon | 5ml | Trasi (shrimp paste) |
1 tablespoon | 15ml | Lemon juice |
1 tablespoon | 15ml | Soy |
12 oz | 340g | Crunchy peanut butter |
1 1/2 | Palm sugar - (or dark brown sugar) |
heat the oil in a wok and fry the garlic (preferably in a frying basket for ease of quik removal) until it turns golden brown, blot on paper towels
repeat for the onion and chiles.
in remaining oil, fry the crumbled trasi, add lemon and soy. remove from heat, and cool.
stir in the fried stuff and the peanut butter.
add enough water or coconut milk to desired consistency.
Source:
KATHY KILLINGSWORTH
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