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Episode: |
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| Singapore Peanut Sauce |
| Serves: |
Makes 2 cups |
Advance
Preparation: |
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| Category: |
Sauces |
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Ingredients:
5 tablespoons vegetable oil
5 cloves garlic, 2 cloves minced and 3 cloves thinly sliced crosswise
1 shallot, minced
1 stalk lemongrass, trimmed and minced (or 2 strips lemon zest)
1 to 3 small hot chiles, seeded and minced (for hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk or light cream, or as needed
2 tablespoons sugar (or to taste)
2 tablespoons soy sauce
1 teaspoon fresh lime juice (or to taste)
1 tablespoon finely chopped cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
Directions:
Heat the oil in a wok or saucepan over medium high heat. Add the 2 cloves minced garlic, shallot, lemongrass, chiles, and dried shrimp (if using). Fry until fragrant and lightly browned, 2 minutes.
Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce (if using in place of dried shrimp), lime juice, and 3/4 cup water. Reduce heat and gently simmer the sauce until thick but pourable and richly flavored, 5 to 8 minutes. Stir in the cilantro the last 2 minutes.
Meanwhile, heat the remaining 3 tablespoons oil in a small frying pan. Add the sliced garlic and fry over medium heat until just beginning to brown. Do not burn or the garlic will become bitter. Drain the garlic through a strainer over a heatproof bowl.
Just before serving, stir the fried garlic slices into the sauce. Sauce should be thick but not pasty: add a tablespoon or so of water as needed. Correct the seasoning, adding sugar, salt, and/or pepper to taste.
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