This recipe for Peanut Satay Sauce brings together 1 tablespoon oil, 2 -3 teaspoons crushed dried chili pepper flakes, 1/2 cup finely sliced spring onion in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 10 servings.
This is a combination of two sate recipes from the Australian Womens Weekly Chinese Cookbook circa 1970’s. We use Jimmy’s Sate sauce which is a bean based sate with peanuts but they are not the predominate flavour or ingredient. Have not included time for peeling prawns but it takes me about 30 to 40 minutes to peel a kilo (the larger the prawns the quicker to peel). We have also used this recipe to make beef sate which takes a little longer to cook, we use rump which I pound out and cut into small bite size squares.
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