Satay Peanut Sauce Recipe
Ingredients
| 2 stalks fresh lemongrass or freshly grated peel 1 large lemon | ||
| 1/4 cup peanut or vegetable oil | ||
| Minced shallots | 2 Small, minced | |
| Garlic | 1 Clove (5gm), finley minced | |
| 1/4 cup whole macadamia nuts or whole blanched almonds, finely ground almost to a paste consistency | ||
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Fennel | 1/2 Teaspoon | |
| 1/2 cup roasted peanuts, ground to peanut butter or 1/3 cup top-quality peanut butter | ||
| 3 cups Light Coconut Milk, or canned coconut milk | ||
| 1 tablespoon Indonesian Soy Sauce or medium Japanese soy sauce | ||
| Brown sugar | 1 Tablespoon | |
| 2 teaspoons tamarind concentrate or juice | ||
| 1/2 lime or lemon | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 teaspoon dried | 1/2 Teaspoon, roasted | |
| Salt | To Taste | |
Directions
If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a wok or medium-size saucepan, heat oil over medium heat until hot.
Add lemongrass or lemon peel, chili peppers, shallots and garlic; fry 3 to 4 minutes or until shallots are light golden-brown.
Add ground nut paste, cumin, coriander and fennel.
Cook, stirring constantly, 1 minute.
Reduce heat slightly.
Stir in peanut butter until melted.
Stir in 1-1/2 cups of Light Coconut Milk, Indonesian Soy Sauce and brown sugar.
In a small bowl, dissolve tamarind concentrate in water; stir into sauce.
Add fish paste, if desired, and salt.
Increase heat slightly.
Simmer 10 minutes or until oils come to top of sauce.
Stir often; scrape down sides of pan.
To serve immediately, stir in remaining coconut milk to desired sauce consistency or cool sauce base, cover tightly and refrigerate up to 4 days.
Reheat as needed, thinning with coconut milk.
Smash inner stalks, thinly slice and mince finely.
In a wok or medium-size saucepan, heat oil over medium heat until hot.
Add lemongrass or lemon peel, chili peppers, shallots and garlic; fry 3 to 4 minutes or until shallots are light golden-brown.
Add ground nut paste, cumin, coriander and fennel.
Cook, stirring constantly, 1 minute.
Reduce heat slightly.
Stir in peanut butter until melted.
Stir in 1-1/2 cups of Light Coconut Milk, Indonesian Soy Sauce and brown sugar.
In a small bowl, dissolve tamarind concentrate in water; stir into sauce.
Add fish paste, if desired, and salt.
Increase heat slightly.
Simmer 10 minutes or until oils come to top of sauce.
Stir often; scrape down sides of pan.
To serve immediately, stir in remaining coconut milk to desired sauce consistency or cool sauce base, cover tightly and refrigerate up to 4 days.
Reheat as needed, thinning with coconut milk.
Chef
