Satay Sauce

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