Saturday, 22 October 2011

Satay Sauce

This is a brilliant sauce for grilled chicken - but it works with any barbecued meat or vegetables. Just marinade them in some citrus juice and soy sauce for up to 24 hours beforehand, skewer and grill, then serve with this great sauce and some rice and salad. This is enough for a barbeque with eight people.


  • 1 white onion
  • 2 cloves garlic
  • half a thumb of ginger
  • 1 tin of coconut milk
  • 1 red chilli (optional, or deseeded if you like)
  • juice of three limes
  • 1 tbsp fish sauce
  • 1 tsp dark brown sugar
  • 3 tbsp light soy sauce
  • half a jar of crunchy peanut butter

Finely chop the onion and fry in vegetable oil over a very low heat for 10 minutes, then crush in the garlic and finely dice in the ginger, and fry gently for a further five minutes. Blend everything except the peanut butter together in a blender. Remove and smoosh in the peanut butter, in order to retain the crunchiness. Taste and adjust flavours as necessary - you may like it sourer (more lime or lemon juice), sweeter (more sugar), runnier (more water) or more peanut-y (guess!).

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