Satay Sauce
Recipe by Simon Rimmer
A zesty, spicy recipe that's a perfect addition for chicken skewers.
Serves 4
Ingredients
- 100ml/3½fl oz vegetable oil
- 225g/8oz peanuts
- 4 shallots, chopped
- 2 cloves garlic, chopped
- 1 tsp shrimp paste (blachan)
- 1 small red chilli, chopped
- Pinch chilli powder
- 1 tsp brown sugar
- 1 tbsp dark soy sauce
- 400ml/14½fl oz water
- 1 lemon, juice only
- salt, to taste
Method
- To make the sauce, heat the oil in a pan or wok and stir fry the peanuts until golden. Place in a food processor and blend until smooth.
- Fry the shallot, garlic and shrimp paste for a few seconds. Add the chopped chilli, the chilli powder, sugar, soy and water. Bring to the boil.
- Add the blended peanuts and simmer for 8-10 minutes until thickened. Add the lemon juice and salt, to taste, if required.
