Roasted Shallot Peanut Sauce

"This is a great sauce for egg rolls or spring rolls or even chicken fingers. It sweet and spicey all at once. Great served warm or at room temperature."
photo by flower7 photo by flower7
photo by flower7
Ready In:
2 cups




  • Preheat the oven to 375°F.
  • Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.
  • Let the shallots cool slightly, and then squeeze the pulp out of the skins.
  • Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.
  • I used the mortor and pestle for this step.
  • The sauce will keep, covered and refrigerated for up to a week.
  • Warm before serving or bring to room temperature.
  • Works great on a buffet table.

Questions & Replies

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  1. flower7
    This is definitely more of a dipping sauce in thickness. Next time I might cut back on the coconut milk a bit so it is thicker. The flavor is excellent though! I had a couple smaller shallots so used 4 total. I did cut the cayenne in half, though the full amount would probably be OK (I liked it as I made it however). Everything else was as directed. Looking forward to having over udon noodles. Thanks for sharing!
  2. winkki
    This was very nice, smooth and not especially spicy but easy enough to kick up a notch if you want. Once I finally found a day where I remembered to put the shallots in the oven in time, the rest came together in about 2 minutes. I had to make a few small substitutions but it adapted easily: in place of raw sugar I used a mix of white & brown, and I was out of cayenne so used crushed red pepper. I didn't have a food processor or mortar/pestle so just mashed everything well with a fork and it was fine. I served it as a dipping sauce with Thai chicken spring rolls and also as a sauce over mai fun noodles with steamed asparagus. Very simple, very light, but definitely not lacking in flavor. I've tried it both at room temp and warm and like each in a different seems that the smoky roasted flavor of the shallots comes through a bit more when it's warm, adding a depth and breadth to it, so I would probably suggest going with it warm. But you can't go wrong either way. Thanks so much for posting!


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