Prep 30 mins
Cook 10 mins
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
- 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
- Heat the peanut oil in a saucepan. Saute the onion and garlic un til softened.
- Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
- Blend in the stock, peanut butter, coconut cream and the sugar. Mix thoroughly and bring to a gentle boil. Remove from the heat.
- Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
- Can be used to coat skewered meats during the last few minutes of cooking.
I just made up a batch of the sauce which ended up being very thick. Could it be my use of natural peanut butter that made this happen? Upon first taste, it was still like peanut butter and less like satay sauce. I went back and nearly doubled the chili powder, curry, wine, and coconut cream. I then added a lot more chicken stock to thin the sauce and some tamari sauce. I was starting to taste all the added flavors then. I like the taste of the curry in this (none of the other satays I've fixed have had curry). Still could use some more heat in this for my liking. Of course, I'm not a satay guru or anything. I may not know what the real deal tastes like. Will grill with it tonight and update later. Made for ZWT4. Thanks for the posting.