SATAY SAUCE

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Satay Sauce image

Provided by Craig Claiborne

Categories     condiments

Time 1h35m

Yield About 3 1/2 cups

Number Of Ingredients 12

6 hot, dried whole red chili peppers, each about 3 inches long
1/2 cup coarsely chopped shallots
2 teaspoons finely minced garlic
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use
1 teaspoon lemon grass powder
1 1/2 cups water
1/2 cup corn, peanut or vegetable oil
1 1/4 cups ground, roasted peanuts
1 cup fresh or canned coconut cream or milk
2 tablespoons sugar
Salt to taste if desired
2 tablespoons tamarind liquid or lemon juice

Steps:

  • Put chilies in a bowl or flat container and add cold water to cover. Let stand one hour or until softened. Drain well. Cut chilies crosswise into small pieces. There should be about 1/3 cup. Put pieces in container of food processor or electric blender.
  • Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water. Blend thoroughly. There should be about one cup.
  • Heat oil in saucepan and when it is very hot add chili mixture. Stir and cook three minutes and add peanuts. Stir. Add coconut milk and remaining 3/4 cup water and bring to a boil. Add sugar, salt and tamarind liquid or lemon juice. Continue cooking, stirring occasionally, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams

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