Peanut Sauce

Preparation info
  • makes about

    300 ml

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

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.


  • 115 ml/ 4 fl oz groundnut or sunflower oil
  • 225 g/


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