Satay Sauce for Chicken

Published by Julia Arman le 29 mars, 2016 - 15:48

These Satay sauces are only truly exquisite if they have been patiently pounded in a hand mortar. But here we are lucky to have an electric mortar that makes the task easier.

Ingredients

6 cloves of garlic
4 shallots
8 cashew nuts
1 tbsp of honey
2 tbsp of Nuocmam
½ bunch of fresh coriander
1 cm of ginger
oil
12 cl of coconut milk

Tools

crusher cone
tip: none

Recipe

Peel the garlic and shallots. Rinse the ginger and coriander. Remove the germ from the garlic.
Grind the garlic, shallots, and cashew nuts in the extractor fitted with the grinding cone.
Add the honey and Nuocmam.
Make the coriander and ginger juice in the extractor fitted with the juice cone. Add the juice to the preparation.
In a lightly oiled frying pan, heat the preparation so that it releases its fragrance but without browning, for two minutes.
Add the coconut milk and cook for half an hour over very low heat.