Crunchy Peanut Sauce Recipe (Saus Kacang)

There are many recipes for peanut sauce, but this is one of the best. Without the addition of liquid, it keeps for weeks in a bottle. When required, add 3 parts coconut milk or water to 1 part sauce and reheat. Try without additional liquid as a sandwich spread, a relish with cold meats or grills, a savory dip, or a topping for cocktail canapes. Ingredients :
7 tablespoons 1 teaspoon 2 tablespoons 2 1 teaspoon 1 tablespoon 1 tablespoon 375 g 1 1/2 tablespoons	Peanut oil Dried garlic flakes Dried onion flakes Large dried chilies Dried shrimp paste Lemon juice Dark soy sauce Crunchy peanut butter Palm sugar or substitute
Method : Heat oil in a small wok or frying pan and fry garlic flakes for a few seconds until golden (put them in a fine mesh wire strainer and lower them into oil that is not too hot, for they burn easily; the strainer enables them to be lifted out as soon as they change color). Drain on absorbent paper. Fry onion flakes in the same way, again taking care that they do not burn. Drain and cool. Fry whole chilies until they are puffed and crisp, which should take less than a minute. Remove chilies from pan, drain and cool. Discard stalks and seeds and crumble or chop chilies into small pieces. Set aside with onion and garlic. In oil remaining in a pan, fry the dried shrimp paste, crushing it with the back of the spoon. Add lemon juice and soy sauce. Remove from heat, add peanut butter and stir until well blended. Cool. When quite cold add crisp garlic and onion flakes, crumbled chilies and sugar. Mix thoroughly and put in a screw-top jar to store. Use as is, or mix in enough coconut milk or water to make more liquid consistency. Add salt as required. Note : Fresh garlic and onion can be used instead of dried garlic and onion flakes. Peel 6 garlic cloves and cut into thin slices. Peel and finely slice 1 medium-size onion. Fry separately over low heat, removing from heat as soon as they turn golden brown. Drain on absorbent paper and cool. Crumble the crisp garlic slices before adding to sauce.