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East West Mix

A taste of good things in Asia & Europe

10 April 2019 By Amber Hatcher Leave a Comment

Satay Peanut Sauce

Chicken satay

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.

Satay Sauce

Created by Amber Hatcher on 10 April 2019

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 1h
  • Serves: 8
  • Category: Appetizers

Ingredients

  • 300 grams raw peanuts, peeled and blanched
  • 15 tablespoons sunflower oil
  • 2 lemon grass stalks, bruised
  • 4 tablespoons tamarind paste
  • 8 tablespoons palm sugar / dark coconut sugar / molasses
  • 4 teaspoons fine sea salt
  • 6 tablespoons sweet soy sauce
  • 8 tablespoons coconut milk
  • 400 millilitres water

Paste

  • 18 dried chillies (soaked)
  • 6 lemon grass stalks (bottom half only)
  • 4 shallots
  • 10 cloves of garlic
  • 10 cm fresh ginger

Instructions

  1. Cook the raw peanuts in a preheated oven - 180 degrees centigrade. Lay the peanuts out on a large tray and cook for about 20 minutes, stirring and tossing them occasionally to ensure they all cook uniformly. A useful tip - listen out to how the peanuts sound when you toss them. The peanuts sound muffled when they are raw and damp. When they are cooked, they sound hard and crackly when you toss them.
  2. Cool the peanuts down and blend them in a food processor until they are slightly coarse. Leave them aside.
  3. Soak the dried chillies in hot water for 5 to 10 minutes. After they have been soaked, put on washing up gloves and tear the chillies in half, shaking out most of the seeds. Put the chillies into the blender.
  4. Add to the chillies the rest of the paste ingredients and puree until smooth.
  5. Heat the oil in a saucepan over medium heat. Add the lemon grass. When the oil sizzles, add the paste and saute for 3 minutes.
  6. Add the tamarind paste, sugar and salt. Cook for another 3 minutes. The oil will separate out.
  7. Add the peanuts, sweet soy sauce, coconut milk and water. Bring to boil, then reduce heat to low. Simmer until the sauce thickens and a layer of oil rises to the top. This takes about 5 to 10 minutes. Serve the sauce warm.
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Filed Under: Appetizers, Food, Recipes

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About me

Amber Hatcher is an avid traveller and loves to share her excitement and joy of her journeys and experiences. Good wholesome and healthy food is her other passion. Amber earns her living in the banking and clearing world and also has a property business.

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About me

Amber Hatcher is an avid traveller and loves to share her excitement and joy of her journeys and experiences. Good wholesome and healthy food is her other passion. Amber earns her living in the banking and clearing world and also has a property business.

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