There are thousands of recipes for satay sauce. This simple combination of peanut butter and coconut milk makes a tempting dip. Of course served hot you could serve it as a sauce for grilled skewered meat and seafood .
Prep: 5 minutes
Cook: 10 minutes
2 tbsp grated ginger
1 garlic clove, crushed
juice of 1 a lemon
2 tbsp brown sugar
2 tsp turmeric
250g crunchy peanut butter
750ml coconut milk
2 tbsp soy sauce
1tbsp sesame oil
1 tsp five spice powder (optional)
pinch ground chilli (optional)
maldon salt or a similar sea salt flake
oil for deep frying
3 tbsp roasted peanuts, roughly chopped
Crispy Wontons: Heat the oil in a wok, deep fryer or large saucepan to 180°C (to test if it is ready add a small cube of bread to the oil, it should rise to the top and be crisp and golden when the oil is ready). Deep fry the wontons in batches and drain on kitchen paper when crisp and golden. Toss the wontons in the five spice, ground chilli and a little salt. Store in an airtight container.
Satay Sauce: Place all the sauce ingredients in a saucepan over a moderated-low heat. Stir the sauce so that all the ingredients are well combined and allow to simmer gently for 5 minutes, stirring regularly. Remove from the heat and allow to cool. Serve the sauce at room temperature.
To Serve: Serve the satay sauce in a bowl, scatter over the peanuts and accompany with the wonton crisps.
The sauce can be prepared 5 days in advance. Mix and bring to room temperature to serve.
Prawn chips also make a great accompaniment to the dip, dare a suggest cooking them yourself (of course good commercial chips will do).