Indonesian Peanut Sauce

Name: Indonesian Peanut Sauce
Yield: Makes 400 ml
Cuisine: Indonesian
Ingredients: 125 ml water; 100 g crunchy peanut butter; 1 teaspoon dried shrimp paste (terasi or blachan; optional); 2 teaspoons sugar; 1 teaspoon dried shrimp paste (terasi or blachan; optional); 1 teaspoon dried shrimp paste (terasi or blachan; optional); 200 ml coconut milk; 2 teaspoons red curry paste; a drizzle of hot chilli oil (optional), to serve; 2 teaspoons kecap manis (Indonesian soy sauce); 2 teaspoons kecap manis (Indonesian soy sauce); 1 tablespoon vegetable oil; 2 garlic cloves, crushed; 1 shallot, finely chopped

Preparation info

Makes
400 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Peanut sauces can be found in many Asian and Pacific Rim cuisines, generally served with satays and spring rolls. In Indonesia, they tend to be spicier than further east, with a little curry paste added.

Ingredients

1 tablespoon vegetable oil
1 shallot, finely chopped
2 garlic cloves, crushed

Asia
Indonesia
Fish course
Sauce
Pescatarian
South East Asia

Method

Heat the oil in a heavy pan and add the shallot and garlic. Cook for 4–5 minutes until softened.
Add the coconut milk and bring to the boil. Stir in the curry paste, shrimp paste, if using, and sugar.
Whisk in the water and peanut butter, lower the heat and add the kecap manis. Simmer for 1 minute, then transfer the sauce to a dish and serve warm, dri