Recipe
Authentic Indonesian Peanut Satay Sauce
Real satay sauce is a balancing act, and this one shows its work: shallots and garlic bloomed in peanut oil, red pepper flakes for heat, then peanut butter and coconut milk simmered with soy, brown sugar and a squeeze of lime until sweet, salty, hot and sour hold each other in check. Six servings' worth for skewers, noodle bowls, or dipping anything you can hold — it keeps for a week and improves by the day.
Ingredients
Ingredients | |
|---|---|
2 | teaspoons peanut oil |
1 | large shallot, minced (¼ cup, you can also use red onion) |
1 | clove garlic clove, minced |
3 | teaspoons red pepper flakes (or to taste) |
1 | cup creamy peanut butter |
1 | cup light coconut milk |
1 | tablespoon low sodium soy sauce |
2 | teaspoons dark brown sugar |
2 | teaspoons fresh lime juice |
1 | cup water |
Instructions
Preparation Instructions | |
|---|---|
| 1. | Heat the peanut oil in a saucepan over medium-low heat. |
| 2. | Saute the minced shallot in the oil for approximately 2 minutes, or until beginning to soften. |
| 3. | Add the minced garlic and red pepper flakes, and saute for 1 minute until fragrant. |
| 4. | Whisk in the creamy peanut butter, light coconut milk, low sodium soy sauce, dark brown sugar, and 1/2 cup of water until the mixture is smooth. Bring to a gentle boil. |
| 5. | Simmer the sauce for about 5 minutes to allow the flavors to meld. |
| 6. | Stir in the fresh lime juice. |
| 7. | Serve and enjoy this delightful sauce either hot or at room temperature. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 151.3 kcal |
| Protein | 5.7 g |
| Fat | 12.4 g |
| Carbohydrates | 7 g |
| Fiber | 1.4 g |
| Sugar | 3.6 g |
Published on Aug 10, 2024 by Luminița
