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Food & recipes

How To Make Peanut-Free Satay Sauce

Try this warming thai-inspired dip on a cold winter night and serve with chicken, prawn or roasted vegetable skewers

Serves 6

1 small red chilli

1 tsp of grated ginger

2 tsp sweet soy sauce

50g of shallots, peeled and finely chopped

1 tbsp coriander, finely chopped

2 garlic cloves, peeled and crushed

1 tbsp brown sugar or honey

Juice of 1 lime

120ml water

120ml coconut milk

1 tbsp of sunflower oil

200g Wowbutter crunchy or smooth

Method
1 Blend the first eight ingredients together in a food processor to make a smooth paste. Pour in the water and coconut milk and process once more.

2 Heat sunflower oil in a frying pan, add the blended paste with the Wowbutter and mix well. Cook for 10 minutes. While the satay is still warm pour through a fine sieve.

3 Tastes best served immediately but also can be refrigerated in a sealed container and re-heated.

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