Spicy satay sauce

Spicy satay sauce

Sốt satay cay

By
From
Real Vietnamese Cooking
Makes
250 ml
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
6 dried shrimp
190ml peanut oil
8 garlic cloves, finely chopped
3 red asian shallots, finely chopped
2 long red chillies, finely chopped
3 teaspoons sugar
1 tablespoon soy sauce
2 tablespoons fish sauce

Method

  1. Soak the dried shrimp in cold water for 1 hour. Drain the shrimp, then pound in a mortar or finely chop. Set aside.
  2. Heat the oil in a heavy-based saucepan over medium heat, then add the garlic and shallot and cook until fragrant.
  3. Add the pounded shrimp and chilli. Reduce the heat and cook for a further 8-10 minutes, stirring occasionally.
  4. Stir in the sugar, soy and fish sauce. Cook for a further 2-3 minutes for the flavours to develop, and until the mixture assumes the consistency of a paste.
  5. Remove from the heat and allow to cool before using.
  6. The sauce can be refrigerated in an airtight container for up to 2 weeks.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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