Spicy Peanut Sauce From Eating Well Recipes

INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE

Steps:

• To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
• To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
• To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
• To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
• Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
• Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

THAI CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• To prepare chicken: Whisk 3 tablespoons lime juice, oil, 2 teaspoons soy sauce, fish sauce and 1/2 teaspoon red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
• To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
• Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.

SPICY PEANUT SAUCE - FROM EATING WELL

Steps:

• Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar, and crushed red pepper in a small bowl until smooth.

SPICY PEANUT SAUCE

Steps:

• Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning.

SPICY PEANUT SAUCE

Steps:

• In a food processor, place all ingredients except only half the water into the processor and blend until smooth. Add more water and some oil to thin out the sauce when necessary. Taste the sauce, if it is too thick or potent, add more water and more honey. Process until smooth and enjoy as another great dipping sauce for dumplings, wontons and Shu-mai!

SPICY PEANUT SAUCE

Steps:

• In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
• Serve sauce with grilled poultry or meat, on noodles, or as a dressing for spinach salad.

SURPRISING AND SPICY PEANUT SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

SPICY PEANUT SAUCE

Steps:

• In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
• Add/stir in the remaining ingredients and bring to a simmer, stirring.
• Simmer the sauce until smooth, then cool to room temperature.
• *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
• This sauce is best served at room temperature.