Name: Peanut Sauce for Satays
Yield: Yield: 1 pint/480 ml
Ingredients: ¼ cup/60 mL reserved marinade from Malaysian Chicken Satay; 3 oz/85 g finely ground roasted peanuts; 1 tsp/2 g very small dried shrimp, soaked in hot water for 10 minutes; 2 oz/57 g sugar; Salt, as needed; 4 garlic cloves, peeled; 1½ tsp/4 paprika; 1 pint/480 mL chicken stock; ¼ cup/60 mL vegetable oil; 1 guajillo chile, seeded and soaked; 2 shallots

Combine the reserved marinade and oil in a blender. Add the garlic, shallots, chile, dried shrimp, and paprika, and purée until smooth.

Heat a saucepan over medium heat. Add the puréed ingredients and cook until fragrant and the oil separates from the mixture, 5 to 8 minutes.

Add the stock and the ground peanuts, bring to a boil, and simmer gently for

Peanut Sauce for Satays

Ingredients

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