Ingredients
- 1 Tbsp peanut oil , or vegetable oil
- 1 candle nut , grated, available at most Asia markets
- 1 large shallot , chopped
- 2 cloves garlic , chopped
- chili peppers , to taste, seeded
- 1 tsp shrimp paste , (sweet or hot), optional
- 5 1/2 ounces coconut milk
- 1 tsp ground coriander
- 1 cup peanuts , roasted
- 2/3 cups water
- salt
- 2 Tbsp kecap manis , available at most Asia markets
- 1-2 limes , juiced
Servings:
Units:
Instructions
- Saute the shallots in peanut oil with the garlic and chili pepper until browning and fragrant.
- Stir in the ground coriander, candle nut, and shrimp paste, if using it. Cook about 30 seconds.
- Deglaze with the water (Stir to get all the browned bits off the pan and into the sauce)
- Add the mixture to your blender. Pour on the coconut milk, kecap manis, lime juice, peanuts and blend until smooth.