Directions:
- Line baking sheet with paper towels. Heat oil in large skillet over medium heat. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.
- Heat oil in skillet over medium heat. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes. Add anchovies and next 5 ingredients; stir 1 minute. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1818.09 Kcal (7612 kJ) | ||
| Calories from fat | 1514.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 168.24g | 259% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 1438.96mg | 60% | |
| Potassium | 1637.49mg | 35% | |
| Total Carbs | 59.11g | 20% | |
| Sugars | 23.45g | 94% | |
| Dietary Fiber | 17.49g | 70% | |
| Protein | 38.27g | 77% | |
| Vitamin C | 26.3mg | 44% | |
| Iron | 8.7mg | 49% | |
| Calcium | 247.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 224.83 Kcal (941 kJ) | ||
| Calories from fat | 187.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 259% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 2% | |
| Sodium | 177.95mg | 60% | |
| Potassium | 202.5mg | 35% | |
| Total Carbs | 7.31g | 20% | |
| Sugars | 2.9g | 94% | |
| Dietary Fiber | 2.16g | 70% | |
| Protein | 4.73g | 77% | |
| Vitamin C | 3.2mg | 44% | |
| Iron | 1.1mg | 49% | |
| Calcium | 30.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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