Satay Sauce

This entry is filed under Asian Recipes.


Satay Sauce

A hot and creamy peanut sauce best enjoyed with satays.

Makes: 150ml
Shelf Life: 1 week in fridge

100g roasted peanuts
1 tbsp brown sugar
½ stalk lemon grass
2 garlic cloves
2 shallots
2 red bird eye chillies
½ lime
1 tsp shrimp paste
125ml water
2 tbsp Maggi coconut milk powder
1 tbsp light soy sauce
2 tbsp sunflower oil

Food processor
Small saucepan

N.B: If you don’t have shrimp paste, substitute with fish sauce or anchovy paste.

Here’s What You Do:
Tip the shallots, garlic, lemongrass, chillies and shrimp paste in the processor and blitz until fine. Add the peanuts and pulse until fine.

Heat the oil and add the peanut mix and cook gently over a medium heat for 2 minutes.

Next add the water, coconut milk powder, sugar, soy sauce and lime juice and simmer until thick.

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