top of page
PEANUT SATAY SAUCE
(Serving suggestion pictured - Baby potatoes, peas and Spicy Peanut & Nori Crumb)
INGREDIENTS
3 tbsp vegan fish sauce
1 tbsp tamari
2 dst sp sesame oil
2 tbsp coconut or light brown sugar
2 tbsp rice vinegar
1 tbsp sriracha sauce
1 crushed garlic clove
2 tbsp smooth peanut butter
Juice of 1 lime
For more heat, add cayenne pepper or a few green jalapeno peppers
METHOD
Blitz all ingredients in your hand blender until smooth.
Add a little water for a thinner salad dressing consistency - less for a thicker sauce or dip.
Keep in the fridge for up to 5 days.
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers.
Alternatively, use a silicone ice cube tray for single servings.
bottom of page