Peanut Sauce

• 1 cup peanut oil
• 8 ounces natural unsalted peanuts in their shells, shelled (1 cup shelled)
• 3 large shallots, thinly sliced
• 2 tablespoons (packed) minced peeled fresh ginger
• 1 garlic clove, minced
• 3 anchovy fillets, drained, minced
• 1 tablespoon (packed) brown sugar
• 1 1/2 teaspoons sambal oelek
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 3/4 cups (or more) water
• 2 tablespoons fresh lemon juice

1. Line baking sheet with paper towels.
2. Heat oil in large skillet over medium heat.
3. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes.
4. Using slotted spoon, transfer peanuts to paper towels; drain.
5. Cool.
6. Finely grind peanuts in processor.
7. Discard all but 1 tablespoon oil in skillet.
8. Heat oil in skillet over medium heat.
9. Add shallots, ginger and garlic; saute until shallots are almost tender, 3 minutes.
10. Add anchovies and next 5 ingredients; stir 1 minute.
11. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes.
12. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer.
13. Season with salt.
14. (Can be made 1 day ahead.
15. Cover; chill.
16. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.)
17. Stir lemon juice into sauce.
18. Serve warm.

peanut oil, natural unsalted peanuts, shallots, fresh ginger, garlic, anchovy, brown sugar, sambal oelek, ground coriander, salt, ground cumin, water, lemon juice

Taken from www.epicurious.com/recipes/food/views/peanut-sauce-101691 (may not work)