Peanut lime sauce

Name: Peanut lime sauce
Yield: Makes 2 litres
Cuisine: Indonesian
Ingredients: 4 brown onions, minced; ¼ cup minced ginger; 250 ml light soy sauce; 100 ml fish sauce; 300 g brown sugar; 8 red bird’s-eye chillies, minced; 200 ml rice vinegar; 30 ml vegetable oil; 500 g crunchy peanut butter; 200 ml strained lime juice; 800 ml coconut milk; 6 large cloves garlic, minced

Preparation info

Makes
2 litres

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This is my version of the well-known Indonesian satay sauce — I like to dress a gado gado salad with it and use it with satays or barbecued meats. Be sure to heat the sauce when serving to get the full benefit of the flavours.

Ingredients

4 brown onions, minced
6 large cloves garlic, minced
¼ cup minced

Asia
Indonesia
Sauce
Fish course
Pescatarian
South East Asia

Method

Sweat aromatics in oil over moderate heat until softened. Add peanut butter and coconut milk and bring to a boil, uncovered, over gentle heat, stirring frequently to prevent sticking. Cook for 15 minutes until thickened. Add remaining ingredients, then bring back to a boil and cook for 5 minutes. Taste and adjust seasoning. Refrigerate in sealed bottles for up to 1 month.