Satay Sauce

1. 1

   Toast Peanuts till golden brown. careful not to burn. Blend untill you get a mix of small chunks of peanuts and some fine peanut powder.

2. 2

   grill or toast shrimp paste (belacan) then blend with steamed dried chillies,

3. 3

   mix coconut milk with 4 cups water.

4. 4

   mix tamarind with 1 cup water . strain.

5. 5

   scrape gula melaka into pan. add sugar, belacan and blended chilly paste, tamarind juice and half peanuts,

6. 6

   cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.