Ingredients
| 2 tablespoons plain or coconut oil | |
| 2 teaspoons belachan/dried shrimp paste | |
| 2 tablespoons master chilli paste | |
| 200g roasted unsalted peanuts, finely chopped | |
| 1 tablespoon (15g) palm sugar, chopped | |
| ¼ teaspoon salt | |
| 125ml coconut milk | |
| 1 tablespoon tamarind paste/purée | |
| 1 tablespoon kecap manis |
Here is a real peanut sauce made from peanuts not peanut butter and which goes perfectly with any kind of satay. If you are plant based, leave out the shrimp paste and add a little miso to taste at the end, then serve with vege satay. If using bought roasted nuts, you may want to roast them further to achieve a deeper coloured sauce.
View the recipe collection here
Instructions
| 1. | Heat the oil in a wok or wide saucepan pan over a low-medium heat. |
| 2. | Add the shrimp paste and master chilli paste and cook, stirring regularly, for 10 minutes until the oil splits. |
| 3. | Add the chopped peanuts, sugar and salt along with 250 ml water and bring to a steady simmer for 15 minutes, stirring frequently, especially towards the end of cooking. |
| 4. | Add the coconut milk, tamarind and kecap manis and bring back to a simmer to heat through. |
| 5. | Store in the fridge for 5 days. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Lascelles.