Ingredients
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3
-
1
-
1/2
-
3
-
1/2
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
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
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1
Done
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Preheat the Oven to 375f. |
|
2
Done
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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
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Works Great on a Buffet Table. |
