The satay peanut sauce is much loved in our household. It goes with almost everything, from the traditional chicken and meat skewers to any vegetable you can lay your hands on. This recipe will give you a decent portion. If you think you have too much, this sauce freezes very well. Defrost in the fridge overnight.
The recipe calls for dried chillies. Be careful to buy ones that are on the larger side – ie the size of your fingers. The tiny ones are a different type of chillies and can be fiery hot.
You can buy raw peeled and blanched peanuts from Chinese groceries stores in London – this will save you a lot of time. If the peanuts still have a layer of skin, roast them as instructed below, cool them down and rub them between your fingers or your palms to peel the skins off.
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