Best Peanut Sauce

Best Peanut Sauce
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Authentic spicy peanut sauce. Goes great with the chicken satay recipe
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Best Peanut Sauce
Print Recipe
Authentic spicy peanut sauce. Goes great with the chicken satay recipe
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ingredients
Spice Paste
Servings: people
Instructions
  1. Crush the peanuts till fine in a food processor.
  2. Chop the spice paste ingredients corasly and blend in a food processor till very fine. Add a few tbsp water to help blending.
  3. In saucepan heat the oil on medium and add spice paste. Add two of the strips of lemon grass. Fry until aromatic and smell spicy.
  4. Add ground peanuts, water, tamarind, salt, palm sugar, coriander powder and sweet soy sauce. Stir to combine well.
  5. Reduce the peanut sauce on medium-low heat, stir continuously for 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
  6. Let cool to room temperature and serve with satay chicken.
Recipe Notes

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Sticky Teriyaki Aubergine – Jamie Olivers 5 Ingredient.

Sticky Teriyaki Aubergine - Jamie Olivers 5 Ingredient.
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Sticky Teriyaki Aubergine - Jamie Olivers 5 Ingredient.
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.
  2. Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side down in the pan, then season with sea salt and black pepper.
  3. Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
  4. Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
  5. Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
  6. When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.
  7. After a few minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
  8. Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.
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