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–+ servings

Nut-Free Gado-Gado Sauce

5 from 1 vote
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Course Main Course, Salad
Cuisine Indonesian
Servings 6 servings

Ingredients
  

  • vegetable oil for frying shallots and garlic
  • 1 large shallot, sliced thin
  • 1 tbsp minced garlic
  • 1/2 tsp red pepper flakes
  • 1 tsp belachan or terasi
  • 4 tbsp coconut sugar
  • 3 tbsp coconut aminos
  • juice of 1/2 lime
  • 1 cup sunflower butter
  • 1/2 cup hemp seeds

Instructions
 

  • Fry shallots in oil in skillet over low-medium heat until golden and crisp, 6-8 minutes. Remove from oil with slotted spoon and transfer to a bowl.
  • Fry garlic in the same skillet until just golden, being careful not to burn. The last 10 seconds of frying , add the red pepper flakes. Remove from oil with slotted spoon and add to the shallots.
  • Fry belachan in the same skillet, stirring constantly, about 20 seconds. Remove from skillet and add to the shallots-garlic-red-pepper flakes.
  • Add coconut sugar, coconut aminos, lime juice, and sunflower butter, and hemp seeds. Whisk to combine well. Add a bit of water if mixture is too thick. Serve with veggies.

Notes

If you can't find belachan or terasi in your area, use two tablespoons fish sauce instead, or salt to taste. 
Keyword salad, vegetarian
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