Dear future you who will thank me,
RE: the portion size of the sauce this recipe makes.
Firstly, you’re welcome. Secondly, you have not lived until you have dunked a prawn cracker into homemade Indonesian satay sauce. Did I mention you’re welcome?
(one can always halve the sauce ingredients should you not require leftover satay sauce in your fridge but I would very much question your priorities in life if having homemade satay sauce in your fridge for tomorrow nights stir fry isn’t for you).
XOXO,
Gossip Girl
Holly
My Gado Gado (Indonesian Satay Salad)
Makes LOTS of sauce
Ingredients
- 1 can coconut milk
- Juice from 2 lime
- 2-4 bullet chillies
- 2 garlic cloves
- 3tbs peanut butter
- 2tbs fish sauce
- 2tbs kecap manis
- 3tbs soy sauce
- Roots from coriander bunch – optional
For the salad – you can do whatever you like with this but here’s what I’m going with (and what is somewhat traditional):
- Cucumber, cabbage, tofu, carrot, coriander, boiled potatoes and egg and most obviously, prawn crackers.
Method
If you’re planning on having this with a boiled egg and/or potatoes, get them on the heat now.
In your food processor, nutribullet or handheld blender, pulse all the ingredients together until smooth then have a taste. Depending on how juicy your limes were or the brand of peanut butter you used, the flavour will slightly differ so make sure you’re happy with the chilli kick, sweetness and sourness.
That’s it! Assemble your salad however you like and if you’re wanting this for dinner minus the cucumber, all the ingredients I used will work really well as a stir fry instead. The sauce that keeps on giving. My pleasure treasure 😉
Kitchen notes...
If the coriander you’re buying comes with the roots (as they should!) use the roots in the sauce and the leaves for the salad.
