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Satay sauce. Recipe

Used throughout Asia this peanut based recipe can be used in a variety in dishes either as a sauce or a marinade.

  • Preparation
  • Cooking time
  • Rest time
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  • Chopped peanuts : 250 g
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 2 whole
  • Stick(s) of lemongrass : 0.5 whole
  • Ketjap manis : 30 ml
  • Soy sauce : 30 ml
  • Tamarind paste : 20 g
  • Palm sugar : 40 g
  • Lime juice : 10 L
  • Water : 100 ml
  • Groundnut oil : 30 ml
  • ETAPE 1

    Heat a large frying pan and cook or toast the peanuts till golden. Add the nuts to a food processor and blend with the oil until you have a paste.

  • ETAPE 2

    Peel and roughly chop the garlic, shallot and lemongrass. De seed the chillis.

  • ETAPE 3

    Add these to the paste, then add the rest of the ingredients along with water.

  • ETAPE 4

    Pour the sauce back into the pan used for the nuts and simmer until its reduced to the consistency you require.

Chef's tip

«You can use chunky shop bought peanut butter if you wanted to speed things up a little but the flavours quite different.»

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