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Chinese Peanut Sauce

The unusual taste of this sauce will win over any food lover! Chinese peanut sauce has an intriguing flavor — sweet and savory at once, with a touch of tang and a lively kick of heat. Its nutty taste is wonderful with grilled meat and a side of rice, but it works with plenty of other dishes too, even completely non-Chinese ones. You can find tamarind paste at shops and supermarkets that carry Asian seasonings. If you can't track it down, swap in dried mango powder, Worcestershire sauce, or lemon juice.

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Chinese nut sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 9 g
Fats 49 % 20 g
Carbohydrates 29 % 12 g
261 kcal
GI: 50 / 0 / 50
  • The base of Chinese peanut sauce is, of course, peanuts. They're what give the sauce its pronounced nutty flavor, which pairs beautifully with grilled meat and other grilled dishes. The finished sauce has a very mild, sweet-and-sour, fragrant taste and a delicious aroma. First, peel the peanuts — it's easiest to scald them with hot water first, which makes the job much quicker. Then grind the peeled nuts in a blender into a coarse, grainy paste and set aside. Grate a little ginger, about half a teaspoon. Squeeze the lime juice (you can use lemon instead — then you'll need the juice of half a lemon). Combine the ginger, garlic, chili peppers, and lime juice in a separate bowl. Wash, peel, and chop the shallots. Pour the vegetable oil into a heavy-bottomed skillet and heat it. Add the chopped shallots and fry over medium heat until caramel-colored. Add the ginger-garlic-chili mixture and cook over medium heat until the oil starts to separate from the chili paste. Stir in the peanut paste, pour in the water, and mix thoroughly until smooth. Salt to taste. Turn the heat up high so the sauce boils well and becomes more uniform. Once it has boiled and smoothed out, lower the heat. Add the brown sugar and simmer for about 20 minutes, until the sauce thickens. At the end, stir in the tamarind paste, then taste and add more sugar if needed. The finished sauce keeps in the fridge for up to 5 days, or in the freezer for 6 months. Serve with grilled meat or rice dishes. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Raw peanuts in the shell - 564  kcal/100g
  • Raw shelled peanuts - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts in the shell - 582  kcal/100g
  • Roasted salted peanuts - 585  kcal/100g
  • Peanuts - 568  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Lime - 16  kcal/100g
  • Shallots - 72  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Tamarind - 239  kcal/100g

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