Place all satay sauce ingredients into a small saucepan & stir constantly over very low heat until the mixture warms & comes together. Remove from heat & let the flavours infuse for at least half an hour
While the sauce is resting, create your skewers.
When ready to eat, cook your desired skewers & rest for 5 minutes. Just before you are ready to serve, quickly return the sauce to a low heat to bring to temperature but do not boil, as it will cause the oils to separate. Reheating should also bring it to a slightly thicker consistency perfect for skewers.
Remove lemongrass stalks & kaffir lime leaves & serve over skewers topped with extra coriander, chilli slices & toasted peanuts.
Tips & Hints:
Megann's Kitchen Notes
:: Don’t have crunchy peanut butter? Simply add 1¼ cups of smooth peanut butter & sprinkle some extra chopped peanuts + coriander over the top to garnish.
:: When making it for the family, there is always one that likes to spice things up a bit. Have some extra sliced fresh red chilli or dried chilli flakes in a side dish (but do not touch it with bare hands!) to cater for those who like a bit of heat!
:: I like to tie aromats, such as the lemongrass in this recipe, with kitchen string. That way they are easier to remove at the end.
:: Kaffir Lime Leaves & Lemongrass freeze very well – I always keep some frozen on hand for this recipe.
:: Vegetarian – simply leave out the chicken stock & replace with water.
:: Freeze any leftovers with some prepared skewers for a quick, easy meal.
:: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::