Peanut Sauce
Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 4 oz Whole shelled peanuts
- Salt
- 1/2 ts Brown sugar
- 14 fl Water
- Vegetable oil for deep-frying
- 1/2 ts Chilli powder OR- sambal ulek*
- 1 Garlic clove peeled and chopped
- 1 tb Lemon juice
- 2 Shallots; peeled and chopped
- 1 oz Creamed coconut* (optional)
- 1 sl Terasi*
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen paper towels. Allow to cool, then work to a fine powder in an electric grinder, or with a pestle and mortar. Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon vegetable oil in a pan, add the paste and fry for 1 minute, stirring constantly. Add the chili powder or sambal ulek, sugar and water, bring to the boil, then add the ground peanuts. Stir well, then simmer until thick, stirring occasionally. Add the creamed coconut (santen) if using, and stir until dissolved. Keep hot.
Plating
Cookware for this recipe
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Wok
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Deep fryer or deep pan
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Frying pan
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Mortar and pestle
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander