4 garlic cloves

      4 shallots, peeled, roots removed and halved

      2 tbsp sambal oelek paste

      2 tbsp vegetable oil

      A pinch of chilli flakes

      200g peanuts, toasted and lightly crushed

      200ml coconut milk

      100ml water

      1 tbsp brown sugar

      ½ lime, juice only

      Sea salt flakes

      Place the garlic, shallots and sambal oelek in a food processor and blitz until a smooth paste is formed.

      Heat a heavy-based pan and add the oil. Once the oil is sizzling, empty the contents of the food processor into the pan along with the chilli flakes. Turn the temperature down and cook over a low heat for 20–30 minutes. You are looking for an obvious change in the colour of the paste – it will go from a bright to a more muted, terracotta red.

      Next, add the peanuts to the pan along with the coconut milk and water. Mix together and simmer gently for a further 5 minutes. If you think it looks a little thick, add some more coconut milk and water. After 5 minutes, remove from the heat and add the sugar, lime juice and a generous pinch of sea salt. Serve immediately, or keep in a sterilised jar in the fridge for up to a week.