How To Make Indonesian Peanut Sauce For Satay And More

Name: How To Make Indonesian Peanut Sauce For Satay And More
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1 heaping cup roasted peanuts (about 5 ounces; 140g); 2 small Asian shallots (1 ounce; 28g each), roughly chopped; 1 medium clove garlic (5g), crushed; 2 medium-hot, finger-length red chiles like Fresno, cayenne, or serrano (2 ounces; 57g), stemmed, seeded, and chopped; 5 bird’s eye chiles or Thai chiles (1 ounce; 28g), stemmed; 3 tablespoons (36g) shaved palm sugar (preferably gula merah); 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 teaspoon toasted terasi (shrimp paste), optional (see notes); 2 fresh makrut lime leaves; 1 tablespoon (20g) “wet” tamarind pulp, or 1 tablespoon fresh lime juice, preferably key lime

Prep 5m

Cook 15m

Total 20m

This Indonesian Peanut Sauce is savory and spicy. Roasted peanuts, shallots, garlic, and Asian chilies form its base. Tamarind pulp and palm sugar sweeten the sauce, while shrimp paste, lime, and kaffir lime leaves add complexity. Perfect for satay, veggies, and more, it's a versatile way to add flavor to any dish.