Peanut katjang sauce
- 1 candlenut, finely chopped
- 1 tsp ground coriander
- 1 medium sized onion, finely chopped
- 3 large garlic cloves, finely chopped
- 2-3 bird's eye chillies
- 225g roasted peanuts blended with 200 ml hot water in food processor
- 200 ml coconut milk
- Juice of ½ lime
- 1 tbsp kecap manis
- Salt & palm sugar to taste
Method
Heat wok over medium heat, add a splash of peanut oil and add candlenuts and
ground coriander, followed by the onion, garlic and chillies.
Add peanut
sauce, coconut milk and kecap manis, stirring well.
Season with salt,
palm sugar and lime juice
