Name: Satay Sauce
Prep time: 10 min
Ingredients: 1 tbsp fish sauce; 1/2 tbsp dark soy sauce; 1 1/2 tsp sugar ((can use brown sugar but I found it is a little overpowering)); 2 tsp cornflour; 1 clove garlic, minced ((can substitute garlic powder if necessary, swap for 1/2 tsp)); 1 tsp ginger, grated ((can substitute ginger powder if necessary, swap for 1 tsp)); 1 tsp curry powder; 2 tbsp crunchy peanut butter ((because crunchy is superior to smooth in every single way)); 3 tsp water; 1 tsp cayenne ((optional, but recommended))

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Satay Sauce

The best satay sauce recipe I've found – and cooked frequently!

Course Main Course

Cuisine Malaysian

Keyword satay

Prep Time 10

Servings 1 main course

Equipment

Medium bowl for mixing
Small container for freezing (if freezing)

Ingredients

1 tbsp fish sauce
½ tbsp dark soy sauce
1 ½ tsp sugar (can use brown sugar but I found it is a little overpowering)
2 tsp cornflour
1 clove garlic, minced (can substitute garlic powder if necessary, swap for 1/2 tsp)
1 tsp ginger, grated (can substitute ginger powder if necessary, swap for 1 tsp)
1 tsp curry powder
2 tbsp crunchy peanut butter (because crunchy is superior to smooth in every single way)
3 tsp water
1 tsp cayenne (optional, but recommended)

Instructions

Add all ingredients (except water) to mixing bowl, and combine with spoon or small spatula
Slowly add in water and mix vigorously until it reaches desired consistency

Notes

I suggest that you double or triple this batch, and divide into 2 or 3, then store in containers in the freezer. Will keep for 2-3 months.