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Peanut Sauce

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      Title: PEANUT SAUCE
 Categories: Thai, Sauces
      Yield: 1 Servings
 
           Vegetable oil
           -- for deep-frying
      4 oz Whole shelled peanuts
      1 sl Terasi*
      2    Shallots; peeled and chopped
      1    Garlic clove
           -- peeled and chopped
           Salt
    1/2 ts Chilli powder
           -OR- sambal ulek*
    1/2 ts Brown sugar
     14 fl Water
      1 oz Creamed coconut* (optional)
      1 tb Lemon juice
 
  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.
 
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