Peanut Sauce

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 8 shallots, chopped
  • 1 blade of lemon grass, chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, chopped
  • 3 tablespoons groundnut oil
  • 1 tablespoon finely chopped seeded red chilli peppers
  • 450 g (1lb) roasted peanuts, ground
  • 7 tablespoons caster sugar
  • 2 tablespoons tamarind juice
  • Salt
  • 300 ml (½ pint water)


Using a pestle and mortar or blender, grind the shallots, lemon grass and ginger. Heat the oil in a pan and fry the ground shallot mixture for a few minutes, stirring well. Add the remaining ingredients and simmer for a couple of minutes, until the sauce is thick.

The sauce will keep well for a few days in the fridge. When reheating the sauce you will have to add more water to thin to the desired consistency.