Satay Sauce

Ingredients

• 6 hot, dried whole red chili peppers, each about 3 inches long
• ½ cup coarsely chopped shallots
• 2 teaspoons finely minced garlic
• 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use
• 1 teaspoon lemon grass powder
• 1 ½ cups water
• ½ cup corn, peanut or vegetable oil
• 1 ¼ cups ground, roasted peanuts
• 1 cup fresh or canned coconut cream or milk
• 2 tablespoons sugar
• Salt to taste if desired
• 2 tablespoons tamarind liquid or lemon juice

• Nutritional Information

  • Nutritional analysis per serving (28 servings)

    76 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 3 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 1/2 cups

Preparation

1. Put chilies in a bowl or flat container and add cold water to cover. Let stand one hour or until softened. Drain well. Cut chilies crosswise into small pieces. There should be about 1/3 cup. Put pieces in container of food processor or electric blender.
2. Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water. Blend thoroughly. There should be about one cup.
3. Heat oil in saucepan and when it is very hot add chili mixture. Stir and cook three minutes and add peanuts. Stir. Add coconut milk and remaining 3/4 cup water and bring to a boil. Add sugar, salt and tamarind liquid or lemon juice. Continue cooking, stirring occasionally, 20 to 25 minutes.

1 hour 35 minutes