An authentic Malaysian peanut sauce that can be used as a dipping sauce or with Satay Chicken Skewers, Prawns or Beef.

1 1/2 cups dry roasted unsalted peanuts- chopped coarsely with a mini food processor

Spice paste:
6-8 dried red chilies (seeded and soaked in warm water) – less for mild sauce
3 cloves garlic (or 1 1/2 tsp minced garlic in jar)
3 shallots or spring onions
2 lemongrass stalks finely sliced (white parts only), or 1 tbsp of lemongrass from tube
1 inch ginger sliced (or 1 tbsp ginger from jar)
1 tbsp ground coriander
1 tbsp water

2 tbsp peanut oil
1 1/4 cups water
2 tsp tamarind paste
1 1/2 tbsp brown sugar
1 tbsp Kecap Manis
1/4 tsp salt
Juice of one lemon

Blend the spice paste ingredients to become a paste.

Heat oil in a pan and fry the spice paste until aromatic.

Add the ground peanuts, water, tamarind, brown sugar, kecap manis and salt and mix well.

Simmer over a low heat while continuing to stir for about 3 minutes or until the peanut sauce turns smooth.

Add small amounts of the lemon juice until the flavours are balanced to your liking.

Serve at room temperature with the satay.