Try this Singapore Satay Sauce recipe, or contribute your own.
Suggest a better descriptionMince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days. Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce. Makes 3/4 cup.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 648 | ||
Calories from Fat: 533 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.3g | 79 % | |
Saturated Fat 22.5g | 113 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 516mg | 14 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 25.1g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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