Crunchy Peanut Sauce
From Charmaine Solomon, The Complete Asian Cookbook
- 7 tbs. peanut oil
- 1 tsp. dried garlic flakes or dried minced garlic
- 2 tbs. dried onion flakes
- 2 large dried chiles
- 1 tsp. dried shrimp paste (trasi)
- 1 tbs. lemon juice
- 1 tbs. dark soy sauce
- 12 oz. crunchy peanut butter
- 1.5 tbs. palm sugar
- Heat oil, but not too hot (300F is about right, see note below).
Fry garlic flakes for a few seconds until golden, and drain on
absorbent paper. Fry onion flakes for a few seconds until golden,
and add to the garlic pile. Fry chiles until the are puffed and
crisp. Discard seeds, crumble, and add to garlic/onion pile.
- Fry shrimp paste in same oil. Add lemon juice and dark soy
sauce. Remove from heat. Add peanut butter and stir until
well blended. Cool.
- When cold, add fried garlic, onion flakes, and chiles. Add
- I have an old tea strainer that I've bent up to work as a basket
for frying the garlic and onion flakes. Both of them fry almost
instantly, and burning is an ever-present threat here. The basket
lets me dunk the garlic/onion into the hot oil and pull them out
instantly. Almost anything else is too slow.
Keywords: Indonesian, Condiments.