Katjang Sauce - Spicy Peanut Sauce
This is such an easy yet stunning sauce whether for dipping or smothering succulent meats.
This is such an easy yet stunning sauce whether for dipping or smothering succulent meats.
Servings 6 portions
Ingredients
- 2 tbsp vegetable oil 30 ml
- 1/4 cup shallots 60 ml, finely chop
- 1 tsp garlic 5 ml, finely chop
- 2 cups chicken stock 500 ml
- 1/2 cup peanuts 125 ml finely ground
- 2 tsp soy sauce 10 ml
- 1 tsp dark molasses 5 ml
- 1 tsp lime juice 5 ml
- 1/4 tsp ginger 1 ml, grated
- hot chilies to taste, finely chop
Instructions
- Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until tender but not brown.
- Add the chicken stock and bring to a boil over high heat.
- Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Allow to cool slightly before serving.
Nutrition
Calories: 177kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 307mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g