I think the mark of a good recipe is if someone who doesn’t like the main ingredient still loves the finished dish. And give that my peanut-hating husband wolfed down this sauce when I used it in our vegetable and Quorn stir fry, I would say this is a pretty good Peanut Satay Sauce recipe!
It is quick and easy to make – can be thrown together in just 10mins and is so useful to have in the fridge as it can be used for dipping or as a quick stir-fry or coating sauce. It uses actual peanuts, which gives it a lighter consistency to those sauces made with peanut butter. Using the straight forward red skin-on peanuts is brilliant for two reasons. Firstly, it works out a lot cheaper than using a quality, no added ingredients peanut butter, but mainly because you are incorporating those red skins which are packed with natural antioxidants and fibre. Peanut skins contain higher levels of antioxidants than the peanut itself – even more than green tea or red wine. They also contain resveratrol, more famously found in grapes, which has been found to help increase endurance, reduce inflammation, and help protect against heart disease.
Many bought oriental sauces also contain fish sauce, while you can add this to it but it tastes great without it so is a great alternative for anyone with allergies or vegan. I keep this sauce in the fridge and warm it for a dipping sauce with a little bit of water or spoon it into the wok for the last couple of minutes of a stir fry. Add as much or little as you like and you can keep the remaining sauce in the fridge for a few days or freeze it for later.
Peanut Satay Sauce
- 1 tablespoon oil
- 200g peanuts
- 4 shallots, chopped
- 3 cloves garlic, fine grated
- 1 teaspoon chilli flakes
- juice and zest of one lime
- 1 teaspoon maple syrup
- 1 tablespoon dark soy sauce
- 300ml water
- Salt to taste
- Step 1 Heat the oil in a wok and stir fry the peanuts for a couple minutes until they are gently browned.
- Step 2 Remove from the wok and blitz until fine crumb texture in a food processor or Nutribullet.
- Step 3 Fry the shallots and garlic for a couple of minutes in the residual oil for a couple minutes until soft. Add a splash of oil if they are sticking.
- Step 4 Stir in the chilli flakes, maple syrup, soy and water. Add the peanut crumb and bring to the boil and simmer for 5mins until thick.
- Step 5 Add salt to taste.