Light Satay Sauce
Have this nutty and savoury satay sauce ready for quick marinades, stir fries or as a dipping sauce.
Ingredients
- 2 tbs vegetable oil
- 50g shallots, peeled and minced
- 3 tsp garlic, minced
- 3 tsp ginger, minced
- 1 tbs soy sauce
- 1 tsp chili flakes
- 1 tbs curry powder
- 150g peanut butter
- 1 tbs brown sugar
- 1 2/3 cup light coconut milk
Method
- In a skillet over low heat, add the vegetable oil. Tip in the shallots, garlic and ginger. Stir-fry for about 2 minutes. Add the soy sauce, chilli flakes and curry powder. Mix thoroughly and let it cook for another 3 minutes.
- Stir in the peanut butter and sugar. Allow for a few minutes to let the peanut butter and sugar to melt. Gently stir in the coconut milk and simmer it for 5 minutes. Take it off heat and allow to cool.
- Once cooled, blend the sauce in a food processor or blender to get a smooth sauce. Store the sauce in an air-tight container for 5 days inside the chiller or 3 months in the freezer.
