Real African Dishes: [MC-AllEthnic-Recipes] Modern Asian Peanut Sauce

* Exported from MasterCook *

                        Modern Asian Peanut Sauce

Recipe By     :
Serving Size : 7     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1         Tablespoon canola -- or other neutral vegetable oil
2        Tablespoons minced shallot
1         Tablespoon minced fresh jalapeno -- or other seeded fresh hot chile pepper
1              clove garlic -- chopped
1         Tablespoon finely chopped fresh ginger -- peeled
5 1/2         ounces coconut milk -- (1 can) stir together the thick cream and thinner milk before measuring
    3/4           cup creamy peanut butter
3        Tablespoons soy sauce
3        Tablespoons fresh lime juice
2        Tablespoons water
1         Tablespoon lightly packed palm sugar -- or light brown sugar
2          teaspoons Asian fish sauce -- vegetarian version
     1/4      teaspoon hot-pepper sauce -- such as Sriracha

In a medium saucepan, heat the oil over medium heat. Add the shallot,
chile, garlic, and ginger, and cook, stirring frequently, until the
aromatics are very soft and fragrant, 2 to 3 minutes. Do not allow them to
brown.

Add the coconut milk and simmer for 1 to 2 minutes, then remove the pan
from the heat and stir in the peanut butter. As it begins to melt, switch
to a whisk and whisk until a smooth emulsion forms. Return the pan to low
heat, whisk in the soy sauce, lime juice, water, sugar, fish sauce, and
hot-pepper sauce and simmer for 4 to 5 minutes to blend everything nicely.
Taste and adjust all of the flavorings so the sauce is creamy but bright
and exciting. Serve slightly warm or at room temperature.

Makes 1 3/4 cups (7 one-quarter cup servings)

Storage: refrigerate in an airtight container for up to 5 days. The sauce
does not freeze well.

Quick Change: add 1 Tablespoon Thai red curry paste with the coconut milk.

AuthorNote: We all know that skewers of grilled satay are just an excuse
to eat the peanut sauce that usually comes with them, so make a lot of
this sauce and use it during the week on grilled [favorites] and
vegetables, on noodle dishes, or spring rolls.

There are many approaches to making this sauce and usually, I take a
multicultural and easy approach - I use mass-market peanut butter, which
is simpler than whole nuts, plus it gives the sauce a lovely consistency
that stays emulsified with the other ingredients better. If you can't find
the small can of coconut milk I call for, buy the large size, measure out
1/2 cup plus 3 Tablespoons, and freeze the rest.

Be sure to tinker with the final seasoning until the sauce has a bright
tension from tart lime juice, sweet coconut milk, spicy hot-pepper sauce,
and salty fish sauce.

ChupaNote: if you don't have access to vegetarian/vegan Asian fish sauce
mix 1 teaspoon of water with 1 teaspoon of dulse (or other sea vegetable)
and let soak for 10 to 15 minutes at room temperature. Taste to test for
saltiness.

Cuisine:
"Asian"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 22g Fat (72.7%
calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 578mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 210 3292 0