Back to 4 servings Peanut sauce 250 gram peanuts, skin on, deep fried or toasted 6 red chilies, red cayenne or bird's eye for more heat, seeds removed for milder sauce 4 cloves garlic, fried 2 cm kencur (aromatic ginger), peeled, or 1 teaspoon ground 4 kaffir lime leaves, finely sliced 1 teaspoon toasted shrimp paste (terasi), optional 75 gram palm sugar, shaved or grated 0.5 teaspoon salt 2 tablespoon tamarind juice, from tamarind pulp or 1 teaspoon tamarind paste in warm water 2 cup hot water, to thin the sauce to taste Vegetables 150 gram spinach, cleaned, blanched 150 gram long beans, cut into bite-sized pieces, blanched 100 gram bean sprouts, blanched 1 cucumber, peeled, seeded, sliced 2 hard-boiled eggs, optional, peeled and halved
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1 Step 1: Deep fry or toast the peanuts until golden, removing any burnt ones so the sauce does not turn bitter.2 Step 2: Fry the garlic and chilies in a little oil until browned but not burnt, then grind them in a mortar or food processor with the kencur, shrimp paste and salt into a paste.3 Step 3: Process the peanuts with the spice paste, palm sugar, tamarind juice and sliced lime leaves until thick and sticky.4 Step 4: Stir in the hot water a little at a time until the sauce is smooth and pourable but still thick, then taste and adjust with salt, sugar or tamarind.5 Step 5: Blanch the spinach, long beans and bean sprouts in boiling water for 1 to 2 minutes until just tender but still crisp, then drain.6 Step 6: Arrange the blanched vegetables, cucumber and hard-boiled eggs on a plate, pour the peanut sauce over them just before serving and toss gently.getsaucepan.com/r/756d4e74-661c-5302-a029-9706b5da83f7
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