Peanut sauce or sate/satay sauce is one of the most versatile sauces in my humble opinion unless of course if you are allergic to peanuts! I use salted peanuts instead of peanut butter because I love the texture of nuts and the sauce is less gloopy. You can make a big batch of these and impress your guests. Perfect for BBQ as it does with meat, vegetables or seafood. I also use it to make a stir fry and if you are lucky to have some left they keep really well in the fridge or freezer’ - Ping Coombes
INGREDIENTS
75g Jimmy’s Sate Paste
150ml water
100g crushed salted peanuts
100ml coconut milk
25g brown sugar (3 tbs)
METHOD
Place Jimmy’s Sate, water and coconut milk in a saucepan or wok. Bring it up to boil
Add in the crushed peanuts and sugar, mix to combine
Bring it up to boil and then simmer for 15 minutes on medium heat. Stir frequently to avoid the peanuts sticking to the bottom. You should have the oil separating from the mix and the sauce slightly thickened
Cool at room temperature. As it cools, the sauce will thicken further. You can keep it in the fridge for a week or in the freezer for up to 6 months
Always serve peanut sauce at room temperature.
