Easy satay sauce
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Makes 400ml
Skip to ingredients
- 1 tbsp vegetable oil
- 2 long shallotsfinely chopped
- 1-2 tsp dried chilli flakes
- 2 tsp soft light brown sugar
- 2 tbsp soy sauce
- 6 tbsp crunchy peanut butter
- 250ml coconut milk
- 1 limejuiced
Nutrition:
- kcal252
- fat21.5g
- saturates9.7g
- carbs6.6g
- sugars5.1g
- fibre2.2g
- protein6.7g
- salt1.1g
Method
step 1
Heat the oil in a small pan and fry the shallots until soft. Add the chilli flakes and fry for another minute over a very low heat. Add the sugar and soy sauce, and stir until the sugar dissolves.
step 2
Gradually stir in the peanut butter, followed by the coconut milk, until everything is incorporated. Heat gently to a simmer, then stir in the lime juice.
step 3
Spoon the sauce into jars while it is still hot – it will solidify slightly as it cools (how much depends on the type of peanut butter used). Store in the fridge for up to a week, or in the freezer for three months. Warm the sauce through to use in a stir-fry, as a dip or as a dressing for steamed vegetables.
