ingredients
- 1 cup peanut oil
- 8 ounces natural unsalted peanuts in their shells, shelled (1 cup shelled)
- 3 large shallots, thinly sliced
- 2 tablespoons (packed) minced peeled fresh ginger
- 1 garlic clove, minced
- 3 anchovy fillets, drained, minced
- 1 tablespoon (packed) brown sugar
- 1 1/2 teaspoons sambal oelek
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 3/4 cups (or more) water
- 2 tablespoons fresh lemon juice
preparation
Line baking sheet with paper towels. Heat oil in large skillet over medium heat. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.
Heat oil in skillet over medium heat. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes. Add anchovies and next 5 ingredients; stir 1 minute. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce. Serve warm.
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