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Satay sauce recipe _ final sauce in bowl with crushed peanuts, lemongrass and chilli peppers, cucumber and carrot sticks on the side

Peanut Satay Sauce

Bold, sweet, salty, and tangy – this authentic peanut satay sauce recipe Kuah Kacang brings street food vibes to your kitchen. Perfect for grilled meats, salads, seafood, or dipping.
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Total Time 15 minutes
Servings: 8 servings
Course: Accompaniments, Dips, Sauces
Cuisine: Malaysian, Singaporean
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 cup peanuts without skins
  • 1 tablespoon coconut oil or regular cooking oil
  • 1 teaspoon salt
Sauce Base
  • 3-4 dried red chillies
  • 1/2 cup shallots
  • 2 tablespoons garlic
  • 1 tablespoon ginger
  • 1 tablespoon galangal
  • 1 tablespoon fresh lemongrass
  • 1 teaspoon shrimp paste
Wet Ingredients
  • 1/2 cup coconut milk
  • 2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons dark soy sauce

Equipment

  • Non-stick Pan

Method
 

  1. In a hot pan toast the peanuts until brown. Crush them into a powder in a food processor or mortar and pestle.
  2. In a food processor whizz together all of the sauce base ingredients to make a thick paste.
  3. In a pan on medium heat, add 1 tablespoon coconut oil, and the sauce base paste until the oil starts to separate (around 2 minutes) add most of the crushed peanuts, keeping a small amount for finishing.
  4. Saute for 1 more minute then add all the remaining wet ingredients, and salt. Taste and adjust seasoning. Top with the remaining crushed peanuts and serve. Can be served with satay, prawns crackers, grilled meats and even mixed into a salad dressing.