By Sri Owen
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