Satay Kuah Sauce (Spicy Peanut Sauce)

"This is one of my adopted recipes."
 
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Ready In:
25mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired).
  • Chop tender stalks into 1 inch lengths.
  • Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric.
  • Whirl to a fine paste, adding water if needed.
  • In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume.
  • Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.
  • Stir in remaining coconut milk, sweeten with sugar and season with salt.
  • Blend in peanuts.
  • Taste at this point to adjust sweetening, salt, and chilli.
  • Thin with more coconut milk or water if desire.

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Reviews

  1. Definitely the real deal! If you like it sweeter and richer, add 60g of palm sugar. 'Roasted unsalted peanuts' is the mark of the real deal -- don't trust recipes that use peanut butter for peanut sauce (to be eaten with satay).
     
  2. Oh yes there is a God, and he's a chubby golden bellied one. Five stars because this damned computer won't accept a click on the sixth one.
     
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RECIPE SUBMITTED BY

<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
 
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