Peanut Sauce With Dried Shrimp

1. 1

   Heat the oil in a non stick skillet over medium heat.

2. 2

   Fry the garlic, ginger and dried shrimp gently, adjusting the heat so the garlic and ginger sizzle but do not brown too quickly.

3. 3

   When the garlic begins to color, about 8-10 min, add the coconut and cook another 2 minute.

4. 4

   Add the tamarind water and stir in the peanut butter.

5. 5

   Cook, stirring frequently to prevent scorching, another 5 minute.

6. 6

   Remove the pan from the heat and let the sauce cool enough to taste it. It should be pleasantly hot, but balanced by the sweetness of the coconut and the tart flavor of the tamarind.

7. 7

   Adjust the seasonings accordingly, adding a little sugar if necessary.

8. 8

   Stir in the cilantro and serve warm or at room temperature as a dipping sauce for satay or other grilled meats or poultry.

* Per serving · 4 servings · Values may vary.

No additional tips available.