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Malaysian Spicy Peanut Sauce


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1/2 cup (1/2 oz. / 14 g.) dried red hot chilies, stems and seeds removed

1 teaspoon dried shrimp

1/2 cup vegetable oil

2 medium shallots, roughly chopped

2 stalks lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.)

2 teaspoons. Finely grated galangal

2 cloves garlic, roughly chopped

1 1/2 cups peanuts, roasted in dry pan or deep-fried, ground finely

3 cups Water

3/4 cup Granulated sugar

2 teaspoons Kosher salt

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