Peanut (satay) sauce

August 25, 2016 10:04 am Published by Leave your thoughts

This traditional Asian and African sauce brings interest and vibrant flavours to rice, tofu and chicken dishes. The recipe below gives a very quick sauce, and can be made with store-cupboard ingredients. Use as a ‘pour over’ sauce on rice, served with vegetables and meat, or make thicker to use as a dipping sauce for a barbecue. Remember to check out our full range of peanut (and many other nut) butters!

Satay sauce with tofu and coconut rice

Ingredients

Fresh garlic and ginger

1 jar peanut butter

3 tbsp soy sauce

Water

Method

Gently fry a little chopped garlic and ginger in some oil.

Empty in a jar of peanut butter, along with 3 tablespoons of soy sauce and 3 tablespoons of water.

Mix well on a gentle heat – it will thicken as it warms. It does not need to boil (and it will stick horribly to the pan if it does)!

Add more water until the sauce reaches the required degree of thickness.

Variations

If you like a bit of heat, add a little chopped fresh chilli, or a pinch of cayenne pepper, to the chopped garlic and ginger.

Substitute some coconut milk and a little lemon juice for some of the water.

 

 

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This post was written by Yzanne

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