Garlic Peanut Sauce Recipes

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Steps:

• Mix all ingredients.
• Allow to sit at least 2 hours.
• NOTE: when using a garlic press instead of just dicing garlic, you only need half as much!

Steps:

• In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
• Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
• In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
• Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
• Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
• For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
• In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.

Steps:

• Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified.