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Satay Sauce

Source: The Barbecue Cookbook
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes: about 2 cups
3 inch piece lemongrass cut from base or 1 teaspoon grated lemon rind
1 tablespoon oil
1 medium-sized brown onion, grated
2 cloves garlic, crushed
2 teaspoon grated fresh ginger root
1/4 teaspoon chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup canned coconut milk
1 cup crunchy peanut butter
2 tablespoons soy sauce
1 tablespoons lemon juice
3 teaspoons brown sugar
If using lemon grass, slice thinly, then pound to a paste with a pestle. Heat oil in a saucepan, add onion, garlic, ginger and lemon grass or grated lemon rind and fry gently for 4-5 minutes. Add spices and cook gently for 1-2 minutes. Stir in coconut milk, bring slowly to the boil, then add remaining ingredients. Stir until smooth, simmer gently for 1 minute and remove from heat. If not required immediately, sauce will store in a sealed jar in the refrigerator for up to 2 weeks. Use as a sauce for beef, chicken or pork satays, or as directed in recipes; thin down with coconut milk or water to use as a marinade and baste.

Serving Size = 1 tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes: about 2 cups
Calories: 63
Sodium: 59mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 2g
% Cal. from Fat: 71%
Fat. Total: 5g
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