This recipe is from the ECU Gourmet Club 3/2/2002
- One large yellow onion
- One large piece of fresh ginger…2 or 3 ounces
- Two cloves garlic (we use more)
- 1/3 cup water
- 1/4 cup creamy natural peanut butter (normal works just fine)
- 1/2 teaspoon cayenne
- One tablespoon soy sauce
- Sesame oil
- Two tablespoons brown sugar (we omit this)
- Place onion, garlic, ginger, and water in a food processor or blender and process until smooth.
- Transfer to pan and sauté in peanut oil until onion is translucent.
- Add peanut butter, soy sauce, sesame oil, cayenne, and brown sugar.
- Cook until smooth, then remove from heat.
Great sauce! The original recipe suggests using this as a marinade for chicken or beef satays, as well as using it as a dipping sauce. We typically just use it as a dipping sauce.