Peanut Dipping Sauce

Ingredients

• 0.5 teaspoon shrimp paste (Malaysian shrimp paste)
• 0.5 cup dry-roasted peanuts unsalted
• 2 teaspoons galangal fresh peeled chopped
• 1  garlic clove chopped
• 1.5 teaspoons lemongrass fresh peeled chopped
• 5 teaspoons coconut sugar 
• 4  chiles dried red hot
• 0.5 teaspoon rice vinegar 
• 0.3 teaspoon salt 
• 1  shallots chopped
• 2 teaspoons tamarind paste 
• 1 tablespoon vegetable oil 
• 0.8 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. Place chiles in a bowl, and cover with hot water.
2. Let stand for 30 minutes or until tender.
3. Drain.
4. Combine chiles, 1/2 cup peanuts, and next 5 ingredients (through shallot) in a food processor. Process until finely chopped.
5. Heat a medium saucepan over medium-high heat.
6. Add oil to pan, and swirl to coat.
7. Add chile mixture; cook for 1 minute, stirring constantly.
8. Add 3/4 cup water and remaining ingredients; bring to a boil. Reduce heat; simmer for 4 minutes, stirring occasionally.
9. Let stand for 30 minutes.
10. Wine note: Beef satay is a tasty wine problem: All those heady Southeast Asian aromatics--tamarind, coriander, lemongrass--suggest an aromatic white match. But underneath the spice is beef, so go with pink! Look to a bone-dry, crisp, fruity ros from California that's full of spicy red fruit flavors. Try Zaca Mesa 2009 "Z Gris" from Santa Ynez Valley ($16). Tart cherry and sweet, wild strawberry flavors are surrounded by aromatic spices, lime, and herbs. --Sara Schneider