Satay Sauce

by Unknown

A rich, spicy Satay Sauce. Perfect for enhancing your favorite Asian dishes.

Satay Sauce

  • Servings: Varies

Ingredients

  • 4 dried long red chillies
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • pinch of salt
  • 1 tbsp chopped lemongrass
  • 1/2 tbsp chopped galangal
  • ½ tsp finely grated kaffir lime zest
  • 1 tbsp chopped red shallots
  • 2 tbsp chopped garlic
  • 1/2 tbsp cleaned and chopped coriander roots
  • 1½ cups coconut cream
  • 2 tbsp shaved palm sugar
  • 1/2 cup finely ground peanuts
  • 1/2 cup stock, water or coconut milk
  • 1 pandanus leaf, knotted - optional
  • 1 tbsp fish sauce - more or less, to taste
  • pinch of roasted chilli powder

Directions

  • Nip off the stalks of the chillies then cut along their length and scrape out the seeds. Soak the chillies in water for about 15 minutes until soft.
  • While the chillies are soaking, toast the coriander and cumin seeds separately in a dry, heavy-based frying pan until they are aromatic, shaking the pan often to prevent the spices from scorching.
  • Grind to a powder using an electric grinder or a pestle and mortar then set aside.
  • Drain the soaked chillies, squeezing to extract as much water as possible, then roughly chop them.
  • Using a pestle and mortar, pound the chillies with a pinch of salt, then add the lemongrass, galangal, kaffir lime zest, shallots, garlic and coriander roots one ingredient at a time, reducing each to a fine paste before adding the next.
  • Alternatively, puree the ingredients in an electric blender. You will probably need to add a little water to aid the blending, but not try to add more than necessary. Halfway through, turn the machine off and scrape down the sides of the bowl with a spatula, then turn it back on and whiz the paste until it is completely pureed.
  • Finally, stir in the ground spices.
  • Heat 1 cup of the coconut cream in a small pan and simmer for a minute or two before adding the paste and frying it gently for 4-5 minutes until fragrant and oily, stirring regularly.
  • Season with the palm sugar then moisten with the remaining coconut cream. Simmer for 2-3 minutes, then stir in the peanuts and simmer for 5 minutes.
  • Moisten with the stock or coconut milk, add the pandanus leaf, if using, and simmer for another 5 minutes.
  • Season with the fish sauce, chilli powder and a pinch of salt. It should be quite oily, rich, dark, sweet, nutty and spicy.
  • Remove from the heat and let the sauce sit for about an hour - it will improve happily. Serve warm or at room temperature.