Spicy Peanut Sauce

Ingredients

• 227 g (½ lb)peanuts
• 6bird’s eye chillies
• 6 smallshallots
• 4 clovesgarlic
• 2 tbsppalm sugar block
• ¼ tspmushroom stock powder (optional)
• ½ tspsea salt
• ⅛ tspwhite pepper powder
• As neededvegetable oil, for frying
• As neededhot water

Instructions

1. 1

   Fry the peanuts

   Heat vegetable oil in a pan over medium heat. Fry the peanuts until they are slightly dark brown.

2. 2

   Grind the ingredients

   Put all the ingredients except the water in a food processor and blend until smooth.

3. 3

   Add water

   Put 120 ml (½ cup) of the peanut sauce mixture in a pan and add water, using an amount that suits your preferred consistency.

4. 4

   Simmer the sauce

   Bring the peanut sauce to the boil, then cook it over low heat for 5 minutes.

5. 5

   Set aside

   Remove the sauce from the heat and transfer it to a small bowl.

6. 6

   Serve with a main

   Serve the sauce alongside the main dish.

What is Indonesian peanut sauce?

Peanut sauce is a familiar accompaniment across Indonesian cooking, where it is often served with dishes such as satay and vegetables. Recipes vary, but peanuts, aromatics and a balance of sweet, savoury and spicy flavours are common.

This version uses fried peanuts, bird’s eye chillies, shallots and garlic, with palm sugar to round out their heat. Blending the ingredients makes a smooth base, and hot water lets you adjust how thick it is.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 14g protein, 18g carbs, 33g fat.

Peanuts provide most of the energy, fat and protein, while palm sugar contributes carbohydrates and sugar. The chillies, shallots and garlic add flavour, and the added oil can raise the fat content depending on how much is absorbed. Balance a serving with vegetables and a protein-rich main, and use rice or another grain if you want a more filling plate.

Choosing the ingredients

Peanuts: frying them until slightly dark brown gives the sauce its toasted flavour. Keep them moving and take them off the heat before they become very dark or bitter.

Chillies: six bird’s eye chillies make a lively sauce. Their heat can vary, so taste a little of the blended mixture before adding water and cooking.

Palm sugar: this brings sweetness and helps balance the chilli and savoury ingredients. Break up a firm block before blending so it incorporates evenly.

Getting a smooth blend

Blend the ingredients other than water until the mixture looks even, stopping to scrape down the sides if needed. A food processor may leave a little texture; continue blending if you prefer a smoother sauce.

Adjusting the consistency

Start with the specified 120 ml (½ cup) of sauce mixture in the pan, then add hot water gradually. Stir between additions so you can judge the thickness rather than thinning it too quickly.

A thicker sauce clings well to skewers and vegetables, while a thinner one is easier to drizzle. The recipe leaves the water quantity to your preference.

Cooking gently

Bring the sauce to the boil and then keep it over low heat for 5 minutes. Stir as it heats so the dense peanut mixture does not catch on the bottom of the pan.

The finished sauce should be hot and cohesive. If it thickens while cooking, stir in a little more hot water.

Serving ideas

Serve the sauce in a small bowl beside the main dish, as directed. It works as a dip or a drizzle for grilled foods and vegetables.

For a more complete plate, pair it with a protein-rich main and vegetables; rice or another grain can make the meal more substantial.

Recipe notes & tips

• Use a pan wide enough for the peanuts to fry in a relatively even layer.
• Stir the peanuts frequently so they colour without scorching.
• Scrape down the food processor bowl if larger pieces cling to the sides.
• Add hot water a little at a time to avoid making the sauce too thin.
• Stir regularly during the 5-minute low simmer to prevent sticking.

Variations

• Milder sauce: remove some bird’s eye chilli seeds before blending.
• More heat: blend in extra bird’s eye chilli to taste.
• Smoother texture: continue processing until the peanuts are finely ground.
• Thicker dip: add less hot water and serve the sauce in a bowl.
• Savourier flavour: include the optional mushroom stock powder.

Common mistakes to avoid

• Over-frying the peanuts: they can taste bitter; remove them once slightly dark brown.
• Adding all the water at once: the sauce may become too thin; add it gradually.
• Skipping the stir: peanut sauce can catch on the pan; stir while it simmers.
• Blending with water: the method keeps water out of the initial blend; add it later in the pan.
• Using high heat to simmer: the thick mixture can scorch; keep it on low for 5 minutes.

How to store

Refrigerate leftover sauce in a covered container and use within 3–4 days. Reheat gently in a pan, stirring and adding a splash of water if it has thickened.

Frequently asked questions