Peanut Dipping Sauce

This recipe goes with Satay (Grilled Skewers)

Yield: 8 servings (serving size: about 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 6.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.2g
  • Protein: 2.6g
  • Carbohydrate: 3.9g
  • Fiber: 1g
  • Cholesterol: 37mg
  • Iron: 0.4mg
  • Sodium: 118mg
  • Calcium: 9mg

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. 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. 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.
  3. 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
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