Satay Sauce

Preparation info
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By Sat Bains

Published 2012

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For the Satay Sauce

  • 1 shallot, sliced
  • 1 chilli, chopped
  • 10 g ginger, ch


Sweat the shallot, chilli, ginger and garlic in a little sunflower oil until translucent. Add the soy sauce, bring to a simmer and reduce by half. Remove from the heat and add the coconut milk and sugar. Place in a blender with the peanut butter. Pulse until emulsified. Pass through a chinoise and store in the fridge in an airtight container until needed. Allow the satay to come to room tempera