Singapore satay sauce

Yield: 1 servings

Measure Ingredient
2 tablespoons Unsalted roasted peanuts
1 small Shallot
1 Garlic clove
6 tablespoons Coconut milk
¼ cup Top-quality peanut butter
2 tablespoons Peanut oil
1 teaspoon Sugar
½ teaspoon Chinese chili sauce
¼ teaspoon Ground cumin
¼ teaspoon Ground corinder
⅛ teaspoon Tumeric (optional)

Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days.

Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce. Makes ¾ cup.

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