Saus kacang pedis

Saus kacang pedis

Hot peanut sauce

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60ml peanut oil
1 tablespoon dried onion flakes
1 garlic clove, crushed
1/4 teaspoon dried shrimp paste
4 fresh red chillies, seeded and chopped
or 2 teaspoons Sambal ulek
80g peanut butter
1/2 teaspoon salt
1 tablespoon kecap manis
2 teaspoons dark palm sugar, grated
1 tablespoon lemon juice

Method

  1. Heat the peanut oil in a wok or small heavy-based frying pan over medium heat. Add the onion flakes and cook briefly until they turn golden. Drain on paper towel and set aside.
  2. Leave about 2 tablespoons of the oil in the wok and cook the garlic, shrimp paste and chilli for 1 minute over low heat, crushing the shrimp paste with the back of a spoon. Add the peanut butter and 185 ml water and stir until well combined. Remove from the heat and add the salt, kecap manis, palm sugar and lemon juice. If necessary, add more water to make it a thick pouring consistency. Remove from the heat and allow to cool, then crumble the onion flakes into the sauce and stir well. Serve at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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