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Satay Peanut Sauce

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    VitaminsA, B1, H, E
    MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 Lemongrass stalk

    2. 1 Shallot - minced (small)

    3. 2 Garlic cloves - minced

    4. 1/2 teaspoon 2 1/2ml Ground cumin

    5. 3 tablespoons 45ml Peanut oil

    6. 1 cup 146g / 5.1oz Roasted peanuts - chopped

    7. 1/4 cup 40g / 1.4oz Brown sugar - (packed)

    8. 3 tablespoons 45ml Chili garlic sauce

    9. 2 tablespoons 30ml Soy sauce

    Instructions Jump to Ingredients ↑

    1. Slice bottom 6 inches of lemongrass, discard remainder. Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water. Process until smooth.

    2. Place medium skillet over medium heat until hot. Add oil, swirling to coat sides. Add spice mixture, and cook, stirring often, until fragrant, 6 to 8 minutes.

    3. Add 1 cup water, peanuts, brown sugar, chili sauce and soy sauce; stir until blended. Bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, 5 minutes.

    4. This recipe yields 2 cups.

    5. Per Per 2-Tablespoon Serving: 98 Cal; 3g Prot; 8g Total Fat (1 Sat. Fat); 6g Carb.; 0mg Chol; 169mg Sod.; 1g Fiber.

    6. Description:

    7. "A spicy dipping sauce for grilled tofu, portobello mushrooms or eggplant."

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