Spicy Satay Sauce
Published by Julia Arman le 29 mars, 2016 - 15:48
Another type of marinade, the Far Eastern Satay sauces, very dense, delicately coat the shrimp or diced poultry that we plan to cook on the grill.
Ingredients
- 1 tsp dried shrimp
- 1 clove garlic
- 1 stalk lemongrass
- 8 walnut kernels
- 1 chilli
- oil
- 12 cl coconut milk
- 12 cl coconut water or tamarind juice
Tools
- crusher cone
- tip: none
Recipe
- Peel the garlic, remove the germ. Deseed the chili pepper. Remove the first layer of lemongrass.
- In the extractor, fitted with the crushing cone, grind the dried shrimp, garlic, lemongrass, nuts, and chili pepper.
- Fry this paste in a lightly oiled pan for two minutes.
- Add the milk and coconut water. Cook for ½ hour over very low heat.
How to serve at the table
This sauce is used to coat fish or poultry skewers, to put under the grill. Comes with a refreshing sauce.
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Warming and invigorating herbal tea. Ideal in winter or in the morning as a substitute for coffee or tea.
All the ingredients of this succulent Indian sauce are gently pounded with the extractor.
