Malaysian Spicy Peanut Sauce

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Michael Ruhlman


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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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