Sambal Kacang (Peanut Sauce)

• 230ml vegetable oil
• 500 g raw unsalted peanuts
• 4 cloves garlic, chopped
• 8 shallots, chopped
• A scant teaspoon of shrimp paste (optional)
• Salt to taste
• 1 tsp chilli powder
• 1 tsp brown sugar
• 2 tbsp dark soy sauce
• 1 litre water
• 2 tbsp tamarind water or juice of 2 lemons

1. Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then blitz the nuts into a fine powder, using a blender. Discard the oil, except for 1 tablespoonful.
2. Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed.
3. When cool, keep in a jar in the fridge. Reheat as required. The sauce will keep in the fridge for up to 1 week.

vegetable oil, garlic, shallots, shrimp, salt, chilli powder, brown sugar, soy sauce, water, tamarind water

Taken from www.epicurious.com/recipes/member/views/sambal-kacang-peanut-sauce-1253035 (may not work)