Once you start you can't stop!

Very nice chunky sauce that’s spicy hot, without blowing your head off.

Makes: 250ml
Preparation & Cooking Time: 20 minutes
Effort Level: easy
Shelf Life: 1 week in fridge

Ingredients:
150g roasted peanuts
2 Asian shallots
4 cloves garlic
2-3 red bird eye chillies including seeds
1 stick lemongrass
1 tsp tamarind concentrate
2 tbsp brown sugar
175ml water
3 tbsp sunflower oil
1 tbsp fish sauce

Equipment:
Food processor
Frying pan

Here’s What You Do:
Blitz the shallots, garlic and chillies in the food processor until fine.

Place a dry frying pan over a medium heat, when hot, add the sunflower oil and the contents from the food processor and stir fry around the pan until fragrant.

Next, bash the lemongrass and place it whole in the pan, then add the water, tamarind concentrate,  fish sauce and sugar and leave to simmer.

Meanwhile, blitz the peanuts into medium-fine pieces and tip into the frying pan and continue simmering until thick.

Taste and season with salt if needed. Remove the lemongrass just before serving.

Tags: brown sugar, fish sauce, garlic, lemongrass, red bird eye chillies, roasted peanuts, shallots, sunflower oil, taminarind