Raw Peanut Satay Sauce Recipes

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

RAW PEANUT SATAY SAUCE

Steps:

• To make the sauce, heat the oil in a pan or wok and stir fry the peanuts until golden. Place in a food processor and blend until smooth.
• Fry the shallot, garlic and shrimp paste for a few seconds. Add the chopped chilli, the chilli powder, sugar, soy and water. Bring to the boil.
• Add the blended peanuts and simmer for 8-10 minutes until thickened. Add the lemon juice and salt, to taste, if required.

SATAY PEANUT SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients in a blender or food processor.
• Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed.
• Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite recipe. Enjoy.

PEANUT SATAY SAUCE

Steps:

• In a large pan, combine peanut butter, soy, broth, ginger, garlic and water. Mix well and heat through. Add the cornstarch to thicken slightly.