Ingredients
1 tablespoon peanut oil
3 garlic cloves, crushed
1 small onion, finely chopped
2cm piece ginger, peeled, finely chopped
1 teaspoon shrimp paste
cups unsalted, peeled peanuts, toasted, crushed
1 red bird's-eye chilli, seeded,
finely chopped
2 tablespoons palm sugar,
finely chopped
1 fresh kaffir lime leaf, finely sliced
2 tablespoons lemon juice
1 lemon, zested
250ml (1 cup) coconut cream
125ml (1/2 cup) water
1 tablespoon dark soya sauce
Method
To make the peanut sauce, heat the peanut oil in a heavy-based frying pan over a medium- high heat. Add garlic, onion, ginger and shrimp paste and cook, stirring for 5 minutes or until onion softens. Reduce the heat to medium-low and add the peanuts. Cook, stirring constantly, for a further 3 minutes. Add chilli, palm sugar, lime leaf, lemon juice and zest and stir until combined. Add the coconut cream, water and dark soya sauce. Cook, stirring constantly for a further 8-10 minutes or until mixture thickens. Set aside to cool before serving.