Peanut Sauce
Roasted peanuts, coconut milk, palm sugar and lime, simmered to a thick, spoonable sauce for grilled skewers.
Method
Grind the 60 g roasted peanuts to a coarse, oily meal, short of a smooth butter.
Warm the 10 ml peanut oil in a small pan and fry the 1 ½ garlic cloves (8 g) until it just turns golden.
Add the ground peanuts, 80 ml coconut milk, 50 ml water, 15 g palm sugar, 10 ml light soy sauce and 2 g chilli flakes. Simmer, stirring often so the peanuts do not catch on the bottom of the pan, for 8m, until thick enough to coat the back of a spoon. Take it off the heat and stir in the 15 ml fresh lime juice and 2 g fine sea salt.