I don’t know about any of you but to me, Satay sauce is up there as one of the most addictive things in the world. Creamy and peanutty, I am just obsessed with it. I’ve been trying for a while to make my own version, with varying levels of success. The first couple of times I ended up either with a claggy peanutty mess that stuck my mouth together, or something so salty it was barely edible.
Finally after much trial and error last night I CRACKED it and honestly, I can’t remember the last time I was that happy. I added it to my stir fry and ate it feeling very smug.
This version can either be loosened up with water/stock and made into a sauce, or leave the extra liquid out and use as a dip – it is up to you! Crunchy peanut butter may be better if used as a dip.
Note – this also tastes great on its own eaten on a spoon straight out of the bowl (or so I have heard…)
Double up as required
- 2 tbsp peanut butter
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp ginger (I’m lazy and just use paste out of a jar)
- Splash of chicken stock (if you can be bothered, if not hot water will be fine)
- Add all your ingredients except the stock) to a bowl and stir until the peanut butter is fully combined (may take a few minutes)
- Add your water/stock bit by bit until your sauce has the desired consistency