Singapore Satay Sauce
Submitted by laurahundt
No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.
YIELD
8 servingsPREP
15 minCOOK
0 minREADY
15 minForget the bottled stuff. This Singapore satay sauce comes together in a food processor in about 15 minutes, and the difference between homemade and store-bought is staggering.
Coconut milk, peanut butter, peanut oil, shallots, and garlic form the creamy base, while cumin, coriander, Chinese chili sauce, and a touch of sugar add layers of warmth and spice.
A pinch of turmeric is optional but gives the sauce that gorgeous golden hue.
Minced roasted peanuts get scattered on top right before serving for crunch. This sauce is meant to be served at room temperature, thick as rich cream, alongside grilled satay, spring rolls, or just about anything that needs a dipping companion.
Chef Tips
- Process the sauce until it’s completely smooth, a full 20 seconds at least. Grainy peanut sauce clings poorly and looks less appealing.
- Mince the peanuts separately and add them as a topping, not blended in. They’re there for texture contrast, not to thicken the sauce.
- Always serve at room temperature. Cold peanut sauce seizes up and becomes too thick. If refrigerated, let it sit out for 30 minutes and stir vigorously, adding a splash of peanut oil or water if needed.
- This sauce keeps for 3 days in the fridge. Make it ahead for party prep and just bring it to room temp before guests arrive.
Ingredients
Directions
Mince the peanuts in a food processor and set aside.
In a food processor, mince the shallot and garlic.
Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds.
If you want a little deeper color, add the turmeric and blend again.
The sauce should be as thick as very rich cream.
Transfer to a small container to store.
Use within 3 days.
Sprinkle nuts over sauce just before serving.
Satay sauce should always be served at room temperature.
If it has been refrigerated, bring to room temperature and stir vigorously.
You may have to add a little peanut oil or water to thin the sauce.
Comments