“This is a great satay sauce. We have used it many times on prawn or chicken skewers. Can be made to suit a gluten free diet by using GF ingredients. A great sauce to serve with BBQ chicken or beef skewers. This recipe is made using Australian cup measurements. Updated from review- Please add extra stock if your sauce becomes too thick. Recipe from Cooking Chinese WW”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons peanut oil
  • 12 medium sized onion, very finely diced
  • 2 garlic cloves, finely chopped (can use bottled minced garlic)
  • 1 14 cups peanut butter (I prefer crunchy)
  • 1 cup chicken stock or 1 cup beef stock
  • 1 teaspoon chili powder (hot ground chilli powder not Mexican chili powder)
  • 2 tablespoons sugar
  • 1 teaspoon curry powder (as strong or mild as you prefer)
  • 2 teaspoons shaosing wine or 2 teaspoons dry sherry
  • 1 tablespoon coconut cream

Directions

  1. Heat the peanut oil in a saucepan. Saute the onion and garlic un til softened.
  2. Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
  3. Blend in the stock, peanut butter, coconut cream and the sugar. Mix thoroughly and bring to a gentle boil. Remove from the heat.
  4. Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
  5. Can be used to coat skewered meats during the last few minutes of cooking.

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