I have adapted this from various recipes widely known in Southeast Asia to make a basic peanut sauce that will go well as a dressing for vegetables, or as a dip and a sauce with grilled meat, fish or shellfish. This doesn’t mean it has become bland – it is still an assertive, piquant sauce, full of Eastern flavour.
Heat the oil in a wok or saucepan and fry the peanuts for 4 minutes, stirring them frequently. With a slotted spoon, transfer them to a colander lined with absorbent paper and leave them to cool. Then grind them to a fine powder in a blender or coffee grinder.
Make the spice paste: put all the ingredients into a blender and blend until smooth. Transfer to a wok or large shallow saucepan and heat, stirring frequently, for 3-4 minutes.
This sauce can be stored for up to 1 week in an airtight jar in the fridge. It can also be frozen for up to 3 months. Thaw it out completely before reheating it in a saucepan. If it has become too thick, add
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