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Katjang Sauce (Spicy Peanut Sauce)

2 Tbs vegetable oil
1/4 cup finely chopped shallots or scallions (white part only)
1 tsp finely chopped garlic
2 cups chicken stock, fresh or canned
1/2 cup shelled peanuts (preferably Spanish peanuts) ground fine in an electric blender or mortar and pestle
2 tsp soy sauce
1 tsp dark molasses
1 tsp lime juice
1/4 tsp finely grated ginger root
1/4 tsp (or to taste) finely chopped hot chiles, or cayenne

Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown.. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.

Serve with Chicken Satay.

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