Sambal kacang (peanut sauce)

This mouthwatering peanut sauce has a rich, nutty flavor and a delightful creamy texture. It makes an ideal dipping sauce for satay (marinated and grilled chicken, meat or seafood skewers) and a pouring sauce for the classic Indonesian salad gado gado.

1 tablespoon canola or peanut oil
2 cloves garlic—finely chopped
½ teaspoon shrimp paste (or 1 tablespoon fish sauce)
1 cup coconut milk
1 cup water
6 tablespoons natural peanut butter
4 tablespoons soy sauce
4 teaspoons brown sugar
½ teaspoon sambal oelek (Indonesian chili sauce)
1 tablespoon lemon juice

HEAT the oil in a frying pan over a medium heat. ADD the garlic and shrimp paste and cook for 1 minute, stirring constantly to dissolve the shrimp paste. ADD the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. ADD the lemon juice, and stir to combine.


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