Peanut sauce (for finger food: Satee, Wan Tan or Gyoza)

Name: Peanut sauce (for finger food: Satee, Wan Tan or Gyoza)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 3 Shallots; 3 Garlic cloves; 1 hazelnut-sized piece of fresh ginger; 1 Lime; 1 stick of lemongrass; 1 tin(s) (400 g) Coconut milk; 4-5 Tbsp Soy sauce; 1 TABLESPOON Sugar; 1 red chilli pepper; 150 g roasted, unsalted peanut kernels; 1/2 TEASPOON ground coriander seeds; 1/2 TEASPOON ground cumin

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

3 Shallots
3 Garlic cloves
1 hazelnut-sized piece of fresh ginger
1 Lime
1 stick of lemongrass
1 tin(s) (400 g) Coconut milk
4-5 Tbsp Soy sauce
1 TABLESPOON Sugar
1 red chilli pepper
150 g roasted, unsalted peanut kernels
1/2 TEASPOON ground coriander seeds
1/2 TEASPOON ground cumin

Directions

1
Peel shallots, garlic and ginger and dice finely. Wash the lime hot, grate dry and grate the peel. Halve the lime and squeeze the juice. Remove the outer leaves from the lemon grass. Cut the lemon grass in half and tap a little with the back of a knife. Mix coconut milk, garlic, ginger, shallots, lime juice and zest, lemon grass, 4 tbsp. soy sauce and sugar, bring to the boil
2
Clean, wash and cut the chilli pepper into pieces. Grind peanuts and chilli pepper in the universal chopper
3
Remove lemon grass from the coconut milk. Puree the coconut milk, peanuts and chilli together in a pot, bring to the boil and simmer for 2-3 minutes. Stir in coriander seeds and cumin, simmer for another 3 minutes at low heat, season with soy sauce
4
Goes well with Asian finger food such as Satee skewers, Wan Tans and Gyoza