Satay sauce

Satay sauce

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
80ml oil
1 stem lemongrass, sliced and crushed, white part only
or 2 teaspoons lemon zest, finely grated
1 onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons dried shrimp paste
175g roasted peanuts
2 tablespoons tamarind pulp
1 teaspoon chilli powder
1 1/2 teaspoons laos powder
2 tablespoons sugar
1 teaspoon salt

Method

  1. Put 2 tablespoons of the oil in a food processor with the lemongrass, onion, garlic and dried shrimp paste and process to a paste. Scrape out the food processor, reserving the onion mixture and then process the peanuts until finely crushed. Set aside.
  2. Soak the tamarind pulp in 250 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  3. Heat the remaining oil in a wok or large heavy-based frying pan over medium heat. Add the onion mixture and stir until heated through, then add the chilli powder, laos powder, tamarind liquid, sugar, salt and peanuts. Simmer for about 8 minutes, stirring until thickened, then use as directed.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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