Assigned Tags / Keywords:

almonds, chilli, Christmas, ginger, paprika, peanuts, sauce, shallots, soy sauce

Ingredients per portions

200 g	shelled peanuts
80 ml	vegetable oil
600 ml	water
1 tbsp	soy sauce
½ tbsp	fresh lemon juice
some	salt
some	freshly ground black pepper
	For the paste:
2	shallots, chopped
3 clove(s)	garlic, chopped
2 large	red chillies, deseeded and chopped
	ginger root, 1cm long, peeled and chopped
1 tsp	coriander, ground
3	almonds, blanched and chopped
½ tsp	paprika powder
1 tbsp	tamarind juice
1 tbsp	groundnut oil
1	kaffir lime leaf, chopped
	lemongrass, 2cm long, centre chopped

Deep-fry the peanuts in the oil, stirring frequently, for about 4 minutes until golden. Remove and drain on kitchen paper.

Blend all paste ingredients in a blender until smooth. Transfer the mixture to a pan and bring to the boil, stirring continuously. Add the water, return to the boil, reduce heat and simmer for about 10 minutes.

Grind the fried peanuts until they become a fairly fine powder. Add to the pan and stir until evenly incorporated into the sauce.

Add the soy sauce and lemon juice and season to taste. Let simmer, stirring frequently, until reduced to a thick consistency.

Serve warm e. g. with BBQ Pork Skewers.

Tip: Sauce can be frozen for about 6 weeks. When reheating, add hot water and simmer until it has reduced to the consistency you require.

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