This authentic Malaysian Sate recipe uses raw peanuts – oppose to peanut butter. It makes such a difference! If you cannot get hold of the raw peanuts or do not have a food processor to grind them, you can use peanut butter and it will still be good – though not as good!
Proper Peanut Satay Sauce
- 300ml sauce
- 150g raw, skinned peanuts or 3 tbsp peanut butter
- 1 onion finely chopped
- 1 red chilli finely chopped
- 1 tbsp grated fresh ginger
- 2 garlic gloves crushed
- 1/2 tin or 1/2 vacum pack chestnuts, finely chopped
- dark soy sauce to taste
- 75ml coconut milk
- 1 lime zest and juice
- good glug dry sherry (optional)
- 1 dstsp dark brown sugar
- Sauté onion, garlic in a little oil until softened. Add chilli, ginger and spices and continue to gently cook.
- Pour in the coconut milk, lime, sugar and soy sauce and simmer gently.
- Meanwhile in food processor blitz the peanuts as fine as you can without making too oily. Add the chestnuts and blitz again until well incorporated with the peanuts.
- Add the peanut mixture to the coconut mixture and simmer, tasting all the time adjusting for sweetness, acidity(lime) and saltiness (soy sauce) - its a fine balance. if it is too grainy use a hand blender to smooth it further. Add sherry to add further depth of flavour.
- if after a while it thickens up too much, just let down with water or more coconut milk.
- Servings : 4 people
- Recipe Type : On the side
Recently whilst sorting out my groaning cookbook shelves I came across a tatty folder full of recipes from what now seems like 'another life' - when my brother Duncan and ...Read more about this chef..