Friday, 4 May 2012

Satay Sauce

This sauce traditionally goes with grilled pieces of chicken from a skewer, but the combination of creamy peanut with spicy chilli is a favourite of mine. It goes well with other forms of grilled or fried foods, such as courgettes or aubergines, and goes nicely with rosti.


  • 1 onion, finely chopped
  • 2 tbsp sunflower oil
  • 2 to 3 dried chillis, finely chopped
  • 2 tbsp light soy sauce
  • 4 tbsp (heaped) crunchy peanut butter
  • 75ml water


  1. Fry the onion and chilli in the oil in a medium sized saucepan until the onion starts to soften.
  2. Add the soy sauce, water and peanut butter to the saucepan and stir while slowly bringing it to a simmer.
  3. Simmer for a couple of minutes, stirring frequently to prevent the bottom burning.
  4. Serve while still hot with grilled meat or vegetables.
Enough sauce for 4 people.

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