Wednesday, June 1, 2011
Satay Peanut Sauce
This sauce is great with skewered grilled chicken, beef or pork and is also great as Asian salad dressing or cold noodle dressing. Most Western recipes are using peanut butter in satay but try this recipe using fresh roasted peanuts and you will taste the difference. And yes, it is OK to substitute peanut butter if you don’t have fresh peanuts or are short on time but if you do, omit the water, just use 3/4 cup of peanut butter.
1 cup fresh dry roasted peanuts, unsalted (make sure they are not stale)
1/3 cup water
2 cloves garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 to 2.5 Tbsp. fish
1/2 Tbsp. lime juice
1 tsp. Sriracha sauce (or to taste)
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more Sriracha if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar or honey.