Peanut Dipping Sauce

recipe

Yield:

8 servings (serving size: about 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 80
Fat 6.4 g
Satfat 0.8 g
Monofat 3 g
Polyfat 2.2 g
Protein 2.6 g
Carbohydrate 3.9 g
Fiber 1 g
Cholesterol 37 mg
Iron 0.4 mg
Sodium 118 mg
Calcium 9 mg

Ingredients

4 dried hot red chiles
1/2 cup unsalted, dry-roasted peanuts
2 teaspoons chopped peeled fresh galangal
1 1/2 teaspoons chopped peeled fresh lemongrass
1/2 teaspoon belacan (Malaysian shrimp paste) or 1 teaspoon fish sauce
1 garlic clove, chopped
1 shallot, chopped
1 tablespoon vegetable oil
3/4 cup water
5 teaspoons palm sugar
2 teaspoons tamarind paste
1/2 teaspoon rice vinegar
1/4 teaspoon salt

Preparation

1. Place chiles in a bowl, and cover with hot water. Let stand for 30 minutes or until tender. Drain. Combine chiles, 1/2 cup peanuts, and next 5 ingredients (through shallot) in a food processor. Process until finely chopped.

2. Heat a medium saucepan over medium-high heat. Add oil to pan, and swirl to coat. Add chile mixture; cook for 1 minute, stirring constantly. Add 3/4 cup water and remaining ingredients; bring to a boil. Reduce heat; simmer for 4 minutes, stirring occasionally. Let stand for 30 minutes.

Wine note: Beef satay is a tasty wine problem: All those heady Southeast Asian aromatics--tamarind, coriander, lemongrass--suggest an aromatic white match. But underneath the spice is beef, so go with pink! Look to a bone-dry, crisp, fruity rosé from California that's full of spicy red fruit flavors. Try Zaca Mesa 2009 "Z Gris" from Santa Ynez Valley ($16). Tart cherry and sweet, wild strawberry flavors are surrounded by aromatic spices, lime, and herbs. --Sara Schneider

Violet Oon,

Cooking Light

July 2010
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