Satay Sauce (Spicy peanut sauce)
There is nothing worse than making peanut sauce with peanut butter in my opinion. Making satay sauce from scratch is a long process but worth the effort!
To serve with satay skewers, heat the sauce lightly until warmed.
Ingredients 20
600 g roasted peanuts, see tip
200 ml neutral-flavoured cooking oil
100 g tamarind purée
600 g palm sugar (jaggery), grated
500 ml coconut milk
100 ml caramel, dark, cooking
Spice Paste
30 g candlenuts
40 g ground fennel seeds
40 g ground coriander
50 g dried baby shrimp, rehydrated in warm water for at least 15 minutes, drained
50 g long red chillies, roughly chopped
20 g dried chillies, seeded, rehydrated in warm water for at least 15 minutes, drained
60 g belacan (shrimp paste) (shrimp paste), toasted, see note
200 g red Asian shallots, peeled, roughly chopped
100 g garlic, peeled
50 g lemongrass stem, white part only, chopped
30 g fresh ginger, piece, sliced
30 g galangal, fresh, sliced
100 ml vegetable oil
750 ml water
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Method 5
Put the in a food processor and pulse to resemble coarse breadcrumbs.
To make the spice paste, blitz the , , , (rehydrated and drained), (roughly chopped), (seeded, rehydrated and drained), (toasted), (peeled and roughly chopped), (peeled), (white part only, chopped), (sliced), (sliced), and in a high-speed blender until a smooth paste forms. Set aside.
Heat a wok over a high heat then add the . Fry the spice paste until fragrant – this should take 3–5 minutes.
Add and let the sauce simmer over a low heat for 10 minutes.
Add the and and mix through. Add the and stir to combine. Add the and and stir to combine. Simmer for a further 5 minutes then remove from the heat.
Diana Chan's tips
This recipes makes 3 litres (101 fl oz/12 cups). Store the sauce in clean, sterile, airtight containers in the refrigerator for up to 1 week or freezer for up to 6 months.
WARNING: Candlenuts are toxic if consumed raw or undercooked, you can substitute with macadamia.
