Ultimate Satay Sauce
"A quick and easy must-have, this sauce is delicious in little Vietnamese rice paper rolls with torn chicken or fried tofu. I make
mine using tamari to make it mega gluten free. Pop carrots and celery into zip lock bags and bring some sauce in a small
container for an ideal beach snack!" By Jess Murphy
4 people
0 minutes
0 minutes
Ingredients
- 1 tin Coconut Milk
- 3 tsp Fish Sauce leave out if vegetarian
- 10 g Fresh Ginger
- 1 tsp Ground Ginger
- 2 - Lime whole
- 1 tsp Maple Syrup or honey
- 3 tsp Peanut Butter
- 3 tsp Tamari
- 3 tsp sriracha
Method
Method:
1. Heat coconut milk in a saucepan over medium heat. Don't let it boil!
2. Whisk in peanut butter, soy sauce, honey, sriracha, ginger, and garlic until smooth. If the sauce is too
thick, add a little hot water to thin it out (don't worry, it won't affect the taste).
3. Remove from heat and stir in lime juice. Allow to cool completely and store in a sealed container in the fridge.
