Peanut Sauce

Ingredients

• 3 fillet anchovy minced drained
• 1 tablespoon brown sugar packed ()
• 2 tablespoons ginger fresh packed minced peeled ()
• 1  garlic clove minced
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 1 cup vegetable oil; peanut oil preferred 
• 1 teaspoon salt 
• 3 large shallots thinly sliced
• 1 cup shells unsalted shelled
• 2.8 cups water ()
• 1.5 teaspoons frangelico 
• 1.5 teaspoons frangelico 

Equipment

• frying pan
• baking sheet
• paper towels
• slotted spoon

Directions

1. Line baking sheet with paper towels.
2. Heat oil in large skillet over medium heat.
3. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.
4. Heat oil in skillet over medium heat.
5. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes.
6. Add anchovies and next 5 ingredients; stir 1 minute.
7. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes.
8. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce.
9. Serve warm.