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Satay Kuah Sauce (Spicy Peanut Sauce)
Recipe By : =
Serving Size : 10 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 1/2 each Stalks lemon gress
6 each Shallots -- peeled
5 each Garlic cloves -- peeled
3 tablespoon Fresh coriander leaves
1 tablespoon Hot chilli sauce
2 teaspoon Cumin seeds
1/4 teaspoon Turmeric
1 tablespoon Water
1/3 cup Oil
1 teaspoon Dried shrimp paste
2 cup Coconut milk
1 tablespoon Brown sugar
1/4 teaspoon Salt
3/4 cup Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup stock if desired). Chop tender stalks into 1 inch=
lengths. Place in workbowl of food processor with shallots, garlic, cor=
iander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste=
, adding water if needed. In a large frying pan over medium setting , he=
at oil, add lemon grass paste and dried shrimp paste, stirring and frying=
for about 4 minutes or until mixture emits a wonderously aromatic perfum=
e. Stir in about half the coconut milk and continue cooking, stirring al=
most constantly, for 8 minutes. Stir in remianing coconut milk, sweeten =
with sugar and season with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt, and ho=
tness. Thin with more coconut milk or water if desire.
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