Satay sauce recipe
 This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring rolls, barbecued meat skewers or prawn crackers. Based on 4 portions, each serving provides 220 kcal, 7g protein, 14.5g carbohydrates (of which 8g sugars), 14.5g fat (of which 4.5g saturates), 2g fibre and 0.9g salt. 2 round shallots, roughly chopped1 large garlic clove, roughly chopped3cm/1¼in piece fresh root ginger, peeled and roughly chopped100ml/3½fl oz light coconut milk1 tsp tamarind paste4 tsp soft dark brown sugar 4 tsp dark soy sauce100g/3½oz smooth peanut butter3–4 tsp lime juice 2 round shallots, roughly chopped 1 large garlic clove, roughly chopped 3cm/1¼in piece fresh root ginger, peeled and roughly chopped 100ml/3½fl oz light coconut milk 1 tsp tamarind paste 4 tsp soft dark brown sugar 4 tsp dark soy sauce 100g/3½oz smooth peanut butter 3–4 tsp lime juice Method Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste.Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice.When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Recipe tips Leftover coconut milk freezes beautifully. Either defrost before cooking or simply melt frozen blocks straight into your pan, sauce or curry. Freeze for up to 6 months.