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Malaysian Peanut Sauce

 

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.
89

Yield

1

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

cup vegetable oil
1 teaspoon garlic powder
1 tablespoon onion, dried flakes
4 each dried red chiles
*
1 teaspoon shrimp paste
optional
*
1 tablespoon lime juice
1 tablespoon soy sauce, tamari
dark
1 cup peanut butter
crunchy
1 ½ tablespoon palm
or brown sugar
*
1 x coconut milk
or water to thin to desired consistency
*

Directions

Heat oil to moderate in a small wok or pan. Place garlic and onion flakes in a fine wire strainer and lower into the oil. Cook until golden. Drain on paper towels. Fry whole chiles until puffed and crisp, about 40 seconds. Remove. Drain on paper towels. Let cool. Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat.

Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature.

Advance preparation: Prepare 1 week in advance. Store in a tightly covered glass container in refrigerator. If sauce is too thick, add coconut milk or water to the desired consistency.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 219283% of calories from fat
 % Daily Value *
Total Fat 203g 312%
Saturated Fat 36g 180%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2032mg 85%
Total Carbohydrate 19g 19%
Dietary Fiber 16g 65%
Sugars g
Protein 133g
Vitamin A 0% Vitamin C 14%
Calcium 13% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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