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Peanut Sauce for Satay




Source of Recipe


David Rosengarten’s “It’s All American Food”


Recipe Introduction


This was a very, very tasty sauce. I found it MUCH too thick, though. I thinned it out with additional lime juice, hot tea and rice wine vinegar. I used this on shrimp, but you can also use it on chicken and steak.


List of Ingredients




½ c. chunky peanut butter (I used unsweetened, all natural)
2 T. hot tea
½ hot green chili, seeded and minced
1 T. grated gingerroot
2 garlic cloves, minced
1 t. dark brown sugar
1 t. fish sauce
1 t. light soy sauce
1 t. peanut oil
1 t. fresh lime juice
Salt, if needed
Chopped cilantro leaves, for garnish


Recipe



Combine everything but salt and cilantro in a medium bowl. Stir well to mix and taste. Add salt, if necessary. Garnish with finely chopped cilantro leaves.