Peanut sauce for crepes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Roasted peanuts; chopped |
| 1 | teaspoon | Peanut oil |
| 4 | Shallots; minced | |
| 5 | Garlic cloves; minced | |
| 1 | Lemongrass stalk; pale yellow part only, minced | |
| 1 | Hot red chile; seeded, minced | |
| 1 | cup | Canned unsweetened coconut milk |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Fish sauce |
| Juice of 1 lime | ||
Directions
In a blender or a food processor fitted with a metal blade, combine chopped peanuts, oil, shallots, garlic, lemongrass, and chile. Puree to a smooth paste.
Transfer to a small saucepan and place over low heat. Add the coconut milk and stir until smooth and incorporated. Season with soy sauce, fish sauce, and lime juice. Cook until sauce is heated through, about 2 minutes.
This sauce may be prepared in advance and reheated.
Makes about 2¾ cups.
Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 ¾ cups" Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 1036mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.