The Ultimate Satay Sauce

Use it as a dipping or cooking sauce

This recipe is aimed at restaurants and takeaways providing more than 1 litre of prepared satay sauce (equal to 50 takeaway sauce cups). It is suitable for home freezing or keep refrigerated in a jar with a tight lid for a maximum of 2 weeks.

Shopping List
  • 1 jar of Jimmy’s Satay Sauce
  • 2 tbsps Sesame Paste
  • 50g galangal (crushed with a rolling pin)
  • 50g lemon grass (crushed with a rolling pin)
  • 20 curry leaves
  • 80g sugar
  • 2 tsps tamarind paste
  • 2 tbsps fish sauce
  • 50g instant fried-shallot
  • 40g instant fried-garlic
  • 1 litre of water
  • 1/2 tin of coconut milk
  • Cooking oil
  1. Use 1 tbsp of oil to fry the crushed galangal and lemon grass in a large pot or wok.
  2. Add the curry leaves, fried-shallots, fried-garlic and coconut milk. Then add 1 litre of water and bring to boil for 10 minutes.
  3. Stir the jar of Jimmy's satay sauce as well as the sesame paste before adding to the wok.
  4. Then add the sugar, fish sauce and tamarind paste.
  5. Stir the mixture constantly to prevent the sauce sticking to the wok.
  6. Simmer the sauce for 5 minutes. The sauce is now ready to use as a dipping or cooking sauce.
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