Over the years I have tried many versions of satay sauces and have kept tweaking and tweaking them until I settled on this one. It is a now a huge favourite in my house!The satay sauce will go with any kind of meat - beef, chicken, pork or even prawns and is delicious as a starter with chicken on a skewer, or in a stir-fry with peppers, noodles, and sprinkled with sesame seeds so it is really versatile.
We often have it with roast chicken breast on the bone and chips or with chicken pieces, peppers and served with steamed rice. This sauce is great even just to dip your chips in!
I recommend that you buy your ingredients in a Chinese / Asian supermarket as it is usually much cheaper. When buying the Sesame Oil make sure you DO NOT BUY the toasted oil as it does not work well in this recipe.
I have tried many peanut butters with the sauce but have found that Tesco's own brand works best for me. I usually make 5 times the amount and freeze the portions to use when required. As the flavour develops the longer it is kept you can add a small bit of water to it without taking from the rich taste.
5oz crunchy peanut butter
83ml water cup water
83ml coconut milk
2 cloves garlic, minced
1/2 teaspoons. dark soy sauce
2 teaspoon sesame oil
2 tablespoons muscovado sugar
2 tablespoons fish sauce
1/2 tablespoon lime juice
1 teaspoon Sambal Oelek
PREPARATION:
Place all ingredients in a saucepan and bring slowly to the boil stirring continuously. The sauce will thicken as it cools.The sauce can be kept in the fridge for about 2 weeks and is great (hot or cold) to dip chips into !!
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