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Satay Sauce (Authentic)
Recipe By : Kascha Sweeney (sweeney@asiaonline.net)
Serving Size : 4 Preparation Time :2:31
Categories : Appetizers Ethnic
Sauces Thai
Amount Measure Ingredient -- Preparation Method
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1 small onion -- chopped
1 tablespoon lemon grass -- finely chopped
1/2 teaspoon shrimp paste
3 dried chillies -- * see note
2 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 coriander root -- chopped
1 cup coconut milk
1 teaspoon vegetable oil
150 grams dry-roasted unsalted peanuts -- crushed
2 tablespoons sugar
2 teaspoons tamarind juice
1 pinch salt
1. In a blender, combine first eight ingrediants with enough coconut milk to
moisten.
2. Heat oil in saucepan and gently stir fry satay mix until it turns a pale
pinky brown, then reduce heat to low.
3. Add peanuts and stir well to separate.
4. Add sugar, salt and tamarind juice.
5. If sauce is too thick, add coconut milk. If too thin, simmer very gently.
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NOTES : * you may substitute dried red chillies for 1 teaspoon of chilli power
or 3 teaspoons of chillie flakes.
Nutr. Assoc. : 0 413 3292 2607 0 0 0 0 0 0 0 0 797 0
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