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Malaysia- Peanut Sauce



         8ea                          Shallots, whole

         2ea                          Garlic cloves

6ea                          Dried chilies

As needed                                    Reserved oil from frying shallots

1ea                          Lemongrass stalk, minced

1T                           Galangal, minced

2T                           Peanut or canola oil

½ cup                      Ground peanuts

1 ½ T                      Tamarind dissolved in 1 cup of water

3T                           Palm sugar

tt                             Fish sauce

¼ cup                      Coconut milk




  1.  Fry shallots, garlic and chilies until brown
  2. Combine lemongrass, galangal, garlic, shallots and chilies into a blender and process until smooth adding water if necessary
  3. Heat oil in a sauté pan and cook paste for 5 minutes
  4. Add peanuts, sugar, tamarind juice, fish sauce and coconut milk and cook until thickened
  5. Garnish with crispy fried shallots and serve with satay

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