Satay Sauce

Name: Satay Sauce
Ingredients: 3 tablespoons peanut oil; 12 medium sized onion, very finely diced; 2 garlic cloves, finely chopped (can use bottled minced garlic); 1 14 cups peanut butter (I prefer crunchy); 1 cup chicken stock or 1 cup beef stock; 1 teaspoon chili powder (hot ground chilli powder not Mexican chili powder); 2 tablespoons sugar; 1 teaspoon curry powder (as strong or mild as you prefer); 2 teaspoons shaosing wine or 2 teaspoons dry sherry; 1 tablespoon coconut cream

10 ingredients

8 steps

Ingredients

3 tablespoons peanut oil
12 medium sized onion, very finely diced
2 garlic cloves, finely chopped (can use bottled minced garlic)
1 14 cups peanut butter (I prefer crunchy)
1 cup chicken stock or 1 cup beef stock
1 teaspoon chili powder (hot ground chilli powder not Mexican chili powder)
2 tablespoons sugar
1 teaspoon curry powder (as strong or mild as you prefer)
2 teaspoons shaosing wine or 2 teaspoons dry sherry
1 tablespoon coconut cream

Directions

1

Heat the peanut oil in a saucepan.
2

Saute the onion and garlic un til softened.
3

Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
4

Blend in the stock, peanut butter, coconut cream and the sugar.
5

Mix thoroughly and bring to a gentle boil.
6

Remove from the heat.
7

Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
8

Can be used to coat skewered meats during the last few minutes of cooking.