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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great satay sauce. We have used it many times on prawn or chicken skewers. Can be made to suit a gluten free diet by using GF ingredients. A great sauce to serve with BBQ chicken or beef skewers. This recipe is made using Australian cup measurements. Updated from review- Please add extra stock if your sauce becomes too thick. Recipe from Cooking Chinese WW Ingredients:
3 tablespoons peanut oil |
1/2 medium sized onion, very finely diced |
2 garlic cloves, finely chopped (can use bottled minced garlic) |
1 1/4 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. Saute the onion and garlic un til softened.
2. Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
3. Blend in the stock, peanut butter, coconut cream and the sugar. Mix thoroughly and bring to a gentle boil. Remove from the heat.
4. Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
5. Can be used to coat skewered meats during the last few minutes of cooking.
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