Singapore Satay Sauce
Yield
8 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
peanuts
unsalted, roasted |
|
| 1 | x |
shallots
|
*
|
| 1 | each |
garlic cloves
|
|
| 6 | tablespoons |
coconut milk
|
|
| ¼ | cup |
peanut butter
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
chili sauce
chinese |
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| ⅛ | teaspoon |
turmeric
(optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanuts
unsalted, roasted |
|
| 1 | x |
shallots
|
*
|
| 1 | each |
garlic cloves
|
|
| 9E+1 | ml |
coconut milk
|
|
| 59 | ml |
peanut butter
|
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
chili sauce
chinese |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 0.6 | ml |
turmeric
(optional) |
|
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.
