Satay Sauce

Course : Dips
Serves: 2
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-----a mixture-----
3 large fresh chilies -- chopped
3 small shallots -- chopped
2 cloves garlic chopped
2 teaspoons ginger root
-----b mixture-----
2 cups coconut milk
1 1/2 tablespoons sugar
3 tablespoons tamarind water*
2 tablespoons soy sauce
1/3 cup white sesame seeds
1 1/2 cups peanuts -- crushed
1 tablespoon cilantro leaves -- chopped

Preparation / Directions:

Place all A MIXTURE ingredients in a dry skillet and cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A and B MIXTURE spices and blend into a smooth paste. Place 1/2 c coconut milk in a skillet and heat it over medium heat. Add the paste from the blender and stir until the aroma is released. Add the rest of the milk, bring to a gentle boil and simmer for 3 minutes. Add the sugar, tamarind water and soy sauce. Simmer for 4 minutes. Remove from heat. Toast the sesame seeds and grind them well. Add the peanuts and seeds to the sauce and let the sauce cool. Place in a serving dish and garnish with the cilantro. Serve at room temperature. Makes a great dip for deep-fried tofu. * To make tamarind water, soak 1 tb tamarind pulp in 1/4 c lukewarm water for 5 minutes. Squeeze and knead well with your fingers. Strain. Or use any citrus juice to replace. Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking"

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