Peanut satay sauce

Makes 2 cups.

Ingredients

2 Tbsp	Peanut oil
½	Onions, peeled and finely diced
2 cloves	Garlic, peeled and chopped
1	Red chilli, seeded and chopped
1 Tbsp	Brown sugar
1 Tbsp	Dark soy sauce
1	Lemon, freshly juiced
1 cup	Roasted peanuts

Directions

1. Heat oil in a saucepan, add onion and garlic and cook over a medium heat for 5 minutes until softened, but not coloured.
2. Add chilli, brown sugar, soy sauce and lemon juice and cook for 1 minute.
3. Puree this mixture with the roasted peanuts and 1 cup of cold water in a blender to form a thick paste.
4. Return paste to the saucepan and simmer for 5 minutes to reduce and thicken.
5. Satay sauce will last up to four days in the fridge. Gently reheat before serving.

Chef's tip

Buy nuts in small quantities, as and when you need them. Nuts have a high natural oil content and this can turn rancid over time or with exposure to heat. To keep them fresh, store ground nuts in an airtight container in the fridge.