Malaysian Peanut Sauce
This versatile recipe can be used as a dipping sauce or as marinade. If you’re going to use it to marinate foods, they’ll need to be in the sauce for about half an hour so that the flavours can mingle. Longer is even better.
If you’re intending to grill the food, use bamboo skewers.Soak them in water for about an hour before you cook. This way, they won’t catch on fire.
This sauce keeps well in the fridge so don’t be afraid of making too much. I keep it in screw-topped jars. It’s good to know that I have it on hand. Try this sauce with grilled shrimp or chicken – traditionally, this sort of dish is served with sliced onion, cubed cucumber, tomatoes and sprigs of cilantro on the side.
- 1 tablespoon chopped onion
- ¼ tablespoon oil
- ¼ cup chopped fresh basil
- 6 ounces peanut butter
- ¼ cup lemon juice
- ¼ cup soy sauce
- ½ tablespoon hot chili paste
- ⅓ cup unsweetened coconut milk
- 5 ounces water
- ¼ cup brown sugar
- Saute the onions in the oil until they become transparent.
- Add the basil and mix well.
- Add ll the other ingredients except the sugar. Cook over a low heat for three minutes.
- Add sugar. Cover the pan and cook for a further ten minutes, stirring often.