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Satay Sauce

Satay Sauce

Brush a little of this delicious sauce on chicken or lamb kebabs (or chops) before you grill or barbecue them. Serve the rest so diners can help themselves to more!Satay Sauce - Web

For 4 Servings:

½ cup Alison’s Pantry Roasted Peanuts
4 pieces Alison’s Pantry Crystallised Ginger
1 Tbsp brown sugar
½ tsp ground coriander seed (optional)
2 cloves garlic, chopped
Juice of 1 lemon
2 Tbsp Kikkoman soy sauce
3-4drops Tabasco sauce
About 1 cup water


Using a food processor or blender, chop the first five ingredients together very finely, then add the liquids and process again. Cook the resulting mixture in a small pot or pan, until the sauce has boiled or 2 minutes. Thin with more water, boiling after each addition, until consistency of thin gravy. Sauce will thicken a little on standing. Use as suggested above.

Note: Leftover sauce thickens on standing and makes a good dip for raw vegetables.

Download PDF version: Satay Sauce