Singapore Satay Sauce

Course : Dips
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 tablespoons unsalted roasted peanuts
1 small shallot
1 clove garlic
6 tablespoons coconut milk
1/4 cup top-quality peanut butter
2 tablespoons peanut oil
1 teaspoon sugar
1/2 teaspoon Chinese chili sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon turmeric -- (optional)
 

Preparation / Directions:

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 3/4 cup.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes