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Roasted Shallot Peanut Sauce

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Ingredients

Adjust Servings:
3 medium shallots, unpeeled
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
3 tablespoons raw sugar
1/2 teaspoon cayenne pepper
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1 teaspoon fresh lime juice

Nutritional information

696.9
Calories
510 g
Calories From Fat
56.7 g
Total Fat
28.2 g
Saturated Fat
0 mg
Cholesterol
816 mg
Sodium
39.4 g
Carbs
4.1 g
Dietary Fiber
25.3 g
Sugars
19.9 g
Protein
491g
Serving Size

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Roasted Shallot Peanut Sauce

Features:
    Cuisine:

    This is definitely more of a dipping sauce in thickness. Next time I might cut back on the coconut milk a bit so it is thicker. The flavor is excellent though! I had a couple smaller shallots so used 4 total. I did cut the cayenne in half, though the full amount would probably be OK (I liked it as I made it however). Everything else was as directed. Looking forward to having over udon noodles. Thanks for sharing!

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Roasted Shallot Peanut Sauce, This is a great sauce for egg rolls or spring rolls or even chicken fingers It sweet and spicey all at once Great served warm or at room temperature , This is definitely more of a dipping sauce in thickness Next time I might cut back on the coconut milk a bit so it is thicker The flavor is excellent though! I had a couple smaller shallots so used 4 total I did cut the cayenne in half, though the full amount would probably be OK (I liked it as I made it however) Everything else was as directed Looking forward to having over udon noodles Thanks for sharing!


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    Steps

    1
    Done

    Preheat the Oven to 375f.

    2
    Done

    Place the Shallots on a Parchment-Covered Baking Sheet and Roast Until They Are Very Tender and the Juices Have Started to Ooze Out, 30 to 35 Minutes.

    3
    Done

    Let the Shallots Cool Slightly, and Then Squeeze the Pulp Out of the Skins.

    4
    Done

    Place the Shallot Pulp and All the Remaining Ingredients in a Food Processor or Blender, and Blend Until Smooth.

    5
    Done

    used the Mortor and Pestle For This Step.

    6
    Done

    the Sauce Will Keep, Covered and Refrigerated For Up to a Week.

    7
    Done

    Warm Before Serving or Bring to Room Temperature.

    8
    Done

    Works Great on a Buffet Table.

    Avatar Of William Brown

    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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