Spicy Satay Sauce
Introduction
Great with any satay – chicken, pork or lamb – accompanied by chunks of cucumber and red onion, or with grilled or baked vegetables, or salad vegetables for dipping.
Serves: 6
Ingredients
175g (6 oz) shelled peanuts
¼ cup peanut oil
1 large onion, peeled and finely chopped
2 large cloves garlic, peeled and crushed
4 tiny dried bird’s eye chillies, crushed
Small knob fresh ginger as big as your thumb, peeled and roughly chopped
3 Tbsp kecap manis (Indonesian soy sauce), plus extra for drizzling
1 tsp brown sugar
1 Tbsp lemon juice
½ cup hot water, or more, to thin
¼ cup peanut oil
1 large onion, peeled and finely chopped
2 large cloves garlic, peeled and crushed
4 tiny dried bird’s eye chillies, crushed
Small knob fresh ginger as big as your thumb, peeled and roughly chopped
3 Tbsp kecap manis (Indonesian soy sauce), plus extra for drizzling
1 tsp brown sugar
1 Tbsp lemon juice
½ cup hot water, or more, to thin
Method
1 Preheat oven to 180°C (350°F). Put peanuts in a shallow roasting tin and roast for 7- 10 minutes, until lightly golden.
2 Heat peanut oil in a medium-sized frying pan (skillet) over a gentle heat. Add onion and fry gently for about 15 minutes, until soft and a pale gold colour.
3 Add garlic, chillies and ginger. Cook for a few minutes, then tip everything into a food processor bowl or a liquidiser. Add peanuts, soy sauce, brown sugar, lemon juice and ¼ cup hot water. Process or liquidise until smooth, adding more hot water to bring it to a dipping consistency.
4 Cover and refrigerate for up to 3 days. Before serving, drizzle with a little kecap manis.