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Satay Sauce (Vegan Recipe)
Satay Sauce is one of my absolute favourite Asian sauces and I’m so pleased that I’ve finally settled on the perfect recipe. This ultimate versatile sauce can be used as a marinade, stir fry sauce or dipping sauce.
5
from
7
votes
Prep Time:
5
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
15
minutes
mins
Servings
500
ml
Author
Chloe
Equipment
Chopping Board - Small Plastic
Sharp Knife - Small
Measuring Spoons
Saucepan - Small
Silicone Spatula - Small
Measuring Scales
Tin Opener
Ingredients
50
g
Shallot
2
tbsp
Vegetable Oil
2
tsp
Garlic Paste
2
tsp
Ginger Paste
1
tbsp
Curry Powder
1
tsp
Dried Chilli Flakes
1
tsp
Dark Soy Sauce (Gluten free if required)
150
g
Crunchy Peanut Butter
1
tbsp
Light Brown Sugar
1
tsp
Sea Salt Flakes
400
ml
Light Coconut Milk
Instructions
Finely chop
50g Shallot
and add to pan with
2 tbsp Vegetable Oil
,
2 tsp Garlic Paste
and
2 tsp Ginger Paste
. Fry for 2 minutes on a low heat.
Add
1 tbsp Curry Powder
and
1 tsp Dried Chilli Flakes
. Also add
2 tbsp Water
and
1 tsp Dark Soy Sauce
and fry on a low heat for further 3 minutes.
Add
150g Crunchy Peanut Butter
,
1 tbsp Light Brown Sugar
and
1 tsp Sea Salt Flakes
.
Melt the peanut butter and sugar whilst stirring to combine with the other ingredients over the low heat.
Add
400 ml Light Coconut Milk
and gently stir the milk in until everything is combined.
Allow the sauce to gently simmer for 5 minutes.
Serve hot, cold or warm depending on the recipe and intended usage.
Step by Step Video
Nutrition (Approx)
Serving:
100
ml
|
Calories:
140
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
10
g
|
Sodium:
609
mg
|
Potassium:
74
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
131
IU
|
Vitamin C:
2
mg
|
Calcium:
17
mg
|
Iron:
1
mg