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Rosheen Kaul's satay sauce

Rosheen Kaul
Rosheen Kaul

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Satay sauce served alongside pork satay skewers.
Satay sauce served alongside pork satay skewers.Armelle Habib

This dipping sauce is fresher and more zingy than the rich peanut sauces that tend to be associated with satay. It has the perfect amount of acidity and spice to cut through the fat, char and sweetness of satay.

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Ingredients

  • 100g raw peanuts, skinless

  • 15g shrimp paste

  • 60g dried chilli

  • 200g Asian shallots, peeled

  • 1 lemongrass stalk, white part only

  • ½ tsp ground turmeric

  • ½ tsp salt

  • 125ml vegetable oil

  • 125ml coconut milk

  • 10g palm sugar, grated

  • 100g tamarind paste (see tip)

  • 100g fresh or canned pineapple, finely grated on a box grater or chopped

Method

  1. 1. Preheat the oven to 160C fan-forced (180C conventional)

    2. Roast the peanuts on a tray until golden, turning halfway through (12-15 minutes). Wrap the shrimp paste in foil and place in the oven to bake for the same duration as the peanuts. Finely chop the peanuts and set aside.

    3. In a heat-proof bowl, pour boiling water over the dried chillies to cover and allow to rehydrate for 10-15 minutes.

    4. With a mortar and pestle or in a food processor, blitz shrimp paste, rehydrated chillies, shallots, lemongrass, turmeric and salt to a fine paste.

    5. Heat the oil in a wok or frying pan, then add the spice paste. Fry over medium heat, stirring continuously until fragrant and the oil begins to split from the mixture. Add coconut milk, palm sugar, chopped peanuts and tamarind and continue cooking until the sauce thickens and the oil splits out again. Taste the sauce and adjust seasoning if necessary. It should be spicy, zingy and a little bit sweet. Allow to cool and serve with grated pineapple spooned over the sauce.

    Tip: Prepare the tamarind by combining the pulp and water in a small bowl. Allow to sit, then strain out or remove the seeds. 

    Serve with my pork satay skewers

    This recipe features in Rosheen Kaul's South-East Asian Christmas menu

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Rosheen KaulRosheen Kaul is head chef of Melbourne's Etta restaurant, author of cookbook, Chinese-ish, and Good Food recipe columnist.

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Original URL: https://www.watoday.com.au/goodfood/recipes/rosheen-kauls-satay-sauce-20221219-h28rul.html