Chinese nut sauce

The basis of Chinese walnut sauce is peanuts. It is he who gives the sauce a pronounced nutty taste, which goes well with grilled meat, grilled dishes. The finished sauce has a very mild, sweet-sour, spicy taste and a delicious aroma.

First you need to peel the nuts. To do this, it is best to douse the peanuts with hot water - so this process will be less time-consuming.

Then, using a blender, grind the prepared peeled nuts into a paste of a granular structure and set aside.

Grate a little figs on a grater, about half a teaspoon. Squeeze out the lime juice. Lime can be replaced with lemon - then you will need the juice of half a lemon.

Mix ginger, garlic, chili pepper and lime juice in a separate bowl.

Wash, peel and chop the shallots. Pour vegetable oil into a frying pan with a thick bottom and warm it up. Pour in the chopped onion and fry at medium temperature until caramel color.

Add a mixture of ginger, garlic and pepper to the pan. Cook the sauce over medium heat until the oil begins to separate from the pepper paste.

Then add peanut paste to the pan, pour in water and mix thoroughly until smooth. Add salt to taste. Make a strong fire so that the sauce boils well and becomes more homogeneous.

After the sauce has boiled and become homogeneous, reduce the heat. Add sugar and simmer for about 20 minutes, until the sauce thickens. At the end, add the tamarind paste. Stir the sauce and add sugar to taste if necessary.

The finished sauce can be stored in the refrigerator for up to 5 days or 6 months in the freezer.

Serve with fried meat or rice dishes. Bon appetit!