Peanut Satay Sauce
Serves: 8-10
This mouth-watering recipe was first published in our spring 2020 lifestyle magazine. It was so popular, we’ve decided it deserves to live right here on the blog for all to enjoy.
The satay sauce recipe is intended to leave you with leftovers. We recommend saving any excess in the fridge or freezer to use with these tasty recipes from our Leftover Satay Sauce Series.
Vietnamese Prawn Rolls with Satay Dipping Sauce
Ingredients
1kg roasted peanuts, minced
3L water
240g peanut oil
380g fresh red chilli puree
10g galangal
15g ginger
3g garlic cloves
7g shallots or onion
130g castor sugar
40g salt
20g tamarind juice
6cm cinnamon stick
6cm lemongrass, diced
Method
1. Mix the minced peanuts with the water and set aside.
2. Heat the oil in a saucepan and fry the red chilli puree, galangal, ginger, garlic cloves, and shallots
for 15 minutes.
3. Add the peanut mixture, sugar, salt, tamarind juice, cinnamon, and lemongrass. Cook until the peanut oil surfaces.
4. Serve warm and reheat any leftover sauce just before serving.
