Sweet and Spicy Peanut Sauce - The Real Deal
A fantastic recipe for a peanut sauce that is a must have with chicken satay. Sweet, tangy and slightly spicy makes this sauce the perfect accompaniment to any steamed vegetable, rice, chicken or pork dish.
For the Spice Paste
6g or about the same amount as the garlic
or vegetable oil
peeled, unsalted, not roasted
Set the oven to 190°C/375°F and roast the nuts on a tray until dark brown, about 7 minutes.
Pulse the nuts in the food processor until fine but not a paste.
Add the hot water to the tamarind and let sit for 15 minutes.
Gather these ingredients and the oil.
Blitz with the oil until fine.
Strain the water from the soaked tamarind pulp. Discard the pulp and set aside the tamarind water.
Have everything ready to go like this before you begin.
Cook the spice paste over low heat for about 5 minutes until it smells aromatic. Add the lemongrass stock.
Add all of the other ingredients except the peanuts and cook out until slightly thickened. About 5-10 minutes.
Once slightly thickened, add the peanuts and turn off the heat. Check the seasoning. Let cool slightly and serve at room temperature. Enjoy!
If the sauce is too thick just add 1 or 2 tbsps of hot water and mix.
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