Peanut Sauce

Name: Peanut Sauce
Ingredients: 1 cup peanut oil; 8 ounces natural unsalted peanuts in their shells, shelled (1 cup shelled); 3 large shallots, thinly sliced; 2 tablespoons (packed) minced peeled fresh ginger; 1 garlic clove, minced; 3 anchovy fillets, drained, minced; 1 tablespoon (packed) brown sugar; 1 1/2 teaspoons sambal oelek; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon ground cumin; 2 3/4 cups (or more) water; 2 tablespoons fresh lemon juice

13 ingredients

18 steps

Ingredients

1 cup peanut oil
8 ounces natural unsalted peanuts in their shells, shelled (1 cup shelled)
3 large shallots, thinly sliced
2 tablespoons (packed) minced peeled fresh ginger
1 garlic clove, minced
3 anchovy fillets, drained, minced
1 tablespoon (packed) brown sugar
1 1/2 teaspoons sambal oelek
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground cumin
2 3/4 cups (or more) water
2 tablespoons fresh lemon juice

Directions

1

Line baking sheet with paper towels.
2

Heat oil in large skillet over medium heat.
3

Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes.
4

Using slotted spoon, transfer peanuts to paper towels; drain.
5

Cool.
6

Finely grind peanuts in processor.
7

Discard all but 1 tablespoon oil in skillet.
8

Heat oil in skillet over medium heat.
9

Add shallots, ginger and garlic; saute until shallots are almost tender, 3 minutes.
10

Add anchovies and next 5 ingredients; stir 1 minute.
11

Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes.
12

Add peanuts; simmer until mixture thickens slightly, 5 minutes longer.
13

Season with salt.
14

(Can be made 1 day ahead.
15

Cover; chill.
16

Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.)
17

Stir lemon juice into sauce.
18

Serve warm.