Satay Sauce
The best satay sauce recipe I've found - and cooked frequently!
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.