A spicy, aromatic Chinese takeaway style satay sauce recipe you can serve alongside satay skewers.
Before the owners retired, my Chinese takeaway of choice was the Eastern Legend in Glasgow’s Southside. It’s their delicious satay sauce I’ve tried so hard to recreate in this recipe, and I feel I’ve managed to get very close indeed. Theirs was a satay sauce with a definite Chinese curry note to it. For this reason, I use some curry paste in this recipe. Despite this, with peanut butter and creamed coconut, it remains a satay sauce at heart. But the depth of flavour added by the curry spices brings the sauce together beautifully.
Ingredients For Satay Sauce
This Chinese takeaway style satay sauce recipe is made with a combination of Chinese curry paste and Jimmy’s sate sauce. If you’ve ever ordered a satay dish in Scotland, you’ll recognise the aroma immediately upon opening a jar of Jimmy’s. It’s a spicy sauce that can stand up well to other ingredients, in this case made a little milder with creamed coconut and peanut butter. You can find Jimmy’s online or in Chinese supermarkets.
- Sate Sauce: Jimmy’s Sate Sauce is an essential ingredient.
- Peanut Butter and Creamed Coconut: For a deliciously rich, creamy peanut sauce.
- Other Ingredients: Curry Paste, Chopped Garlic in Oil, Sugar, Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Water, Rice Wine.
How To Make Satay Sauce
This satay sauce comes together in just a few minutes. Add the Jimmy’s sate paste towards the end of cooking so that it doesn’t lose any of its aromatic flavour.
Step 1: Curry
Put the curry paste, sugar, light soy sauce, dark soy sauce, oyster sauce, creamed coconut and water in a saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 1 minute.
Step 2: Satay
Add the chopped garlic in oil, sate sauce and peanut butter. Mix well until combined and simmer for 1 minute. Add the rice wine to finish and mix well once more.
Step 3: Serve
Pour your satay sauce over chicken skewers, or into a serving bowl.
Recipe Tips
You can make your own Chinese curry paste, or use a touch of your favourite shop-bought Chinese style curry sauce paste or powder.
The prepared sauce will keep well in the fridge for up to 2 days or in the freezer for up to 1 month. Reheat gently until piping hot, adding a little water during reheating if the sauce is too thick.
I hope you’ll try this Chinese takeaway style satay sauce recipe. If you do, let me know in the comments how it went!
Spicy takeaway style satay sauce, perfect for pouring over meat or vegetable skewers.
- 1 tablespoon Chinese style curry paste
- 1/2 teaspoon caster sugar
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon oyster sauce
- 25 grams creamed coconut
- 200 ml water
- 1 teaspoon chopped garlic in oil
- 25 grams Jimmy's sate sauce
- 25 grams smooth or crunchy peanut butter
- 2 teaspoons rice wine
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Put the curry paste, sugar, light soy sauce, dark soy sauce, oyster sauce, creamed coconut and water in a saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 1 minute.
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Add the chopped garlic in oil, sate sauce and peanut butter. Mix well until combined and simmer for 1 minute. Add the rice wine to finish and your satay sauce is ready to serve.
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Pour your satay sauce over chicken skewers, or into a serving bowl
Do you like this Chinese takeaway style satay sauce recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of takeaway style recipes that you can make at home. You’ll learn how to make chicken sweetcorn soup, salt & chilli king prawns, crispy chicken wings, fried rice and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)
