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Peanut sauce

View the components ‘coconut foam’ and ‘lemongrass stock’ to see how to make the foam and the stock that are used in this peanut sauce.  

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Recipe for about 600 grams

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Allergens and dietary requirements

  • Fish
  • Nuts
  • Peanut
  • Celery
  • Soy
  • Gluten
  • Crustaceans
  • Pescetarian

Ingredients

400
ml
lemon grass stock
100
ml
coconut foam
1
pinch
red curry paste
100
g
peanut butter
1
tbsp
ginger syrup
1
tsp
sambal badjak (chilli paste)
3
tbsp
kecap manis (thick sweet soya sauce)
0.5
lime, juice

Scale recipe

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