Peanut sauce for crepes

1 servings

Ingredients

Quantity Ingredient
2 cups Roasted peanuts; chopped
1 teaspoon Peanut oil
4 Shallots; minced
5 Garlic cloves; minced
1 Lemongrass stalk; pale yellow part only, minced
1 Hot red chile; seeded, minced
1 cup Canned unsweetened coconut milk
1 tablespoon Soy sauce
1 teaspoon Fish sauce
Juice of 1 lime

Directions

In a blender or a food processor fitted with a metal blade, combine chopped peanuts, oil, shallots, garlic, lemongrass, and chile. Puree to a smooth paste.

Transfer to a small saucepan and place over low heat. Add the coconut milk and stir until smooth and incorporated. Season with soy sauce, fish sauce, and lime juice. Cook until sauce is heated through, about 2 minutes.

This sauce may be prepared in advance and reheated.

Makes about 2¾ cups.

Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 ¾ cups" Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 1036mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.

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