Peanut Sauce for Satays

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

Preparation info

Yield:
1 pint

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

¼ cup/60 mL reserved marinade from Malaysian Chicken Satay
¼ cup

Sauce
Street Food
Gluten-free

Method

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