Best Sate Sauce Recipes

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CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE



Chicken Sate with Spicy Peanut Dipping Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Steps:

  • In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
  • Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
  • Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
  • Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
  • Place all ingredients in blender and blend until smooth.
  • Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

SESAME CHICKEN SATE WITH PEANUT SAUCE



Sesame Chicken Sate with Peanut Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 18 appetizers

Number Of Ingredients 11

6 boneless chicken breasts, cut into 1 1/2-inch wide strips
1/4 cup sesame seeds, white
1/4 cup black sesame seeds
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon garlic powder
1/4 cup chicken broth
1/2 cup peanut butter
1/2 cup Coco Lopez
1/8 cup low-sodium soy sauce
4 teaspoon honey

Steps:

  • Preheat oven to 325 degrees F.
  • "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done.
  • Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.

INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE



Indonesian Beef Saté (Satay) With Sweet Soy Sauce image

Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.

Provided by littleturtle

Categories     Steak

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup salad oil
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves
1 large onion, cut into chunks
2 hot red chili peppers, sliced
3 tablespoons fresh coriander, chopped
1/4 cup roasted peanuts
1 teaspoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon pepper
3 lbs beef sirloin, cut into 1-inch cubes
bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or metal skewer
2/3 cup soy sauce
1 tablespoon dark molasses
1 tablespoon brown sugar

Steps:

  • Combine all marinade ingredients and purée in blender or food processor.
  • Allow beef to marinate in this mixture for at least 2 hours.
  • Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
  • Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6

BEEF SATE WITH SPICY SZECHUAN SAUCE



Beef Sate with Spicy Szechuan Sauce image

Provided by Food Network

Categories     main-dish

Time 1h33m

Yield 24 skewers

Number Of Ingredients 13

24 (6-inch) bamboo or wooden skewers
3/4-pound New York strip steak or fillet
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
6 tablespoons (3 ounces) unsalted butter
2 garlic cloves, blanched and chopped finely (about 1 tablespoon)
1 green onion, chopped finely
4 tablespoons hoisin sauce
1/4 cup soy sauce
1 teaspoon red chili flakes

Steps:

  • Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour.
  • Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
  • Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate at room temperature for about 15 minutes.
  • Preheat the grill or broiler while the steak is marinating.
  • Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the hoisin sauce, soy sauce and chili pepper flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
  • Arrange the steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds each side.
  • Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
  • *Bring your broiler tray directly under the flame for best results.

PORK SATE WITH PEANUT DIPPING SAUCE



Pork Sate with Peanut Dipping Sauce image

Categories     Nut     Appetizer     Broil     Pork Tenderloin     Peanut     Bon Appétit     Tree Nut Free

Yield 6 Appetizer Servings

Number Of Ingredients 13

1/3 cup plus 1 tablespoon minced fresh lemongrass (from bottom 6 inches of stalk)
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 garlic cloves, minced
3/4 pound pork tenderloin, trimmed, cut into 3-inch-long, 1/2-inch wide, 1/4-inch thick slices
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup chopped onion
1 tablespoon coriander seeds
1/2 jalapeño chili, minced
12 8-inch bamboo skewers, soaked in water 30 minutes
Minced green onion tops

Steps:

  • Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
  • Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
  • Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.

GRILLED PORK CHOPS WITH SATé SAUCE



Grilled Pork Chops with Saté Sauce image

Provided by Lillian Chou

Categories     Blender     Quick & Easy     Backyard BBQ     Dinner     Vinegar     Coconut     Pork Chop     Peanut     Spice     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup unsalted roasted peanuts
1/3 cup well-stirred canned unsweetened coconut milk
2 tablespoons water
1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
1 1/2 tablespoons Asian fish sauce
1 tablespoons chopped shallot
2 teaspoon cider vinegar
1 teaspoon sugar
4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)

Steps:

  • Garnish:
  • sliced cucumber; chopped peanuts; lime wedges
  • Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.
  • Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.
  • Serve with:
  • Perfect Steamed Rice or Cumin Herb Rice Pilaf

INDONESIAN CHICKEN SATE WITH PEANUT SAUCE



Indonesian Chicken Sate With Peanut Sauce image

One of my favorite recipes, taken from the pages of an old Watkins magazine. I had long since lost it and was really excited when I found the recipe again online. I thought I'd post it here so I'd be sure not to lose it again. Disregard the specifications for wheat free soy sauce if it's not applicable to your diet - my family is gluten free.

Provided by zepharum

Categories     Chicken Breast

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts
1/4 cup gluten-free soy sauce (wheat free)
2 tablespoons lemon juice
1 tablespoon molasses
3/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/8 teaspoon ginger
1/3 cup creamy peanut butter
1/2 cup hot water
3 tablespoons gluten-free soy sauce (wheat free)
1 tablespoon lemon juice
1 tablespoon molasses
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes

Steps:

  • With meat mallet or bottom of heavy saucepan, pound each chicken breast half to 1/2-inch thickness between two pieces of waxed paper.
  • Cut breast lengthwise into 1-inch wide strips. In bowl or plastic storage bag, place chicken and remaining ingredients. Mix well.
  • Cover and refrigerate at least two hours, stirring or turning bag occasionally (the longer the marinating time the spicier the chicken).
  • Thread chicken strips on metal or bamboo skewers. If using bamboo skewers, soak in water to prevent charring when broiling. Brush generously with marinade.
  • Broil or grill 3 to 4 minutes on each side, or until chicken is done and tender, brushing with marinade frequently. Serve hot with Peanut Sauce.
  • To make the Peanut Sauce:
  • In small bowl, whisk peanut butter into hot water.
  • Add remaining ingredients and whisk until smooth.
  • Cover and refrigerate until serving time.
  • Bring to room temperature before serving.

Nutrition Facts : Calories 293.4, Fat 12.4, SaturatedFat 2.6, Cholesterol 68.4, Sodium 180.2, Carbohydrate 13.8, Fiber 1.6, Sugar 8.1, Protein 32.9

CHICKEN SATE WITH PEANUT SAUCE



Chicken Sate With Peanut Sauce image

It took me a while to get around to trying this recipe I clipped from Cooking Light, but it is a winner! I will be making again and again. Despite the long list of ingredients, it actually goes together fairly quickly. Both the sauce and the marinade are only mildly spicy.

Provided by SharleneW

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup chopped shallot (about 4)
2 tablespoons dark brown sugar
1 tablespoon minced fresh ginger
1 tablespoon sambal oelek (chile paste with garlic)
1 tablespoon low sodium soy sauce
2 teaspoons coriander seeds
2 teaspoons canola oil
1 teaspoon fish sauce
1/2 teaspoon turmeric
1/2 teaspoon black peppercorns
1 dash of freshly ground nutmeg
4 garlic cloves
2 whole cloves
1 1/2 lbs chicken breast tenders
1/2 cup reduced-fat creamy peanut butter
1/3 cup water
3 tablespoons lime juice
1 tablespoon low sodium soy sauce
2 teaspoons dark brown sugar
1 teaspoon hot paprika
1 teaspoon hot chili sauce (such as Huy Fong Sriracha)

Steps:

  • Preheat broiler.
  • To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
  • To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
  • Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
  • Serve with peanut sauce.

Nutrition Facts : Calories 283.1, Fat 7, SaturatedFat 1.2, Cholesterol 109, Sodium 620.2, Carbohydrate 16.6, Fiber 0.9, Sugar 9.5, Protein 37.7

CHICKEN SATE WITH PEANUT SAUCE



Chicken Sate with Peanut Sauce image

We prefer the chicken breasts whole, with the sauce accompanying, but you can cut it into chunks and skewer it if you prefer. The sauce is SO good that I eat the leftovers with a spoon! (Also very good on toasted English muffins...)

Provided by Gilcat2

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breast halves
1/4 cup soy sauce
2 tablespoons lime juice
1/2 cup butter, melted
1 teaspoon coriander
1 small onion, sliced
1 tablespoon olive oil
1/4 teaspoon cayenne
1 tablespoon soy sauce
1 teaspoon sugar
2 cloves garlic, crushed
1 cup dry roasted salted peanut
1/4 teaspoon ginger, ground
1/2 teaspoon salt
2 tablespoons lime juice

Steps:

  • Combine butter, 1/4 cup soy sauce, coriander, and 2 Tbsp lime juice. Marinate chicken in this while you make peanut sauce: Saute onion and garlic in oil until tender.
  • Cool.
  • Place in blender, add everything else, and blend carefully.
  • Slowly and carefully add enough boiling water to form a thick paste. Now, broil chicken until done, basting with marinade. Serve with peanut sauce.

Nutrition Facts : Calories 527.6, Fat 37.9, SaturatedFat 13, Cholesterol 109.1, Sodium 1525.5, Carbohydrate 12.2, Fiber 3.4, Sugar 3.2, Protein 38.2

GRILLED CHICKEN SATE WITH SPICY PEANUT SAUCE



Grilled Chicken Sate with Spicy Peanut Sauce image

This is really delicious and fun to eat!! It is a bit time consuming because of all the chopping, but it's worth it! Good to make on a weekend. The sauce can also be made days in advance and refrigerated. If the peanut sauce is too thick for you just add more chicken stock little by little until you get your desired texture.

Provided by Lindsey McCue

Time 25m

Number Of Ingredients 21

1/2 c low sodium chicken stock
1/2 c light coconut milk
2 Tbsp low sodium soy sauce
1 shallot, sliced thin
2 clove garlic, pressed or minced
1 1/2 tsp fish sauce or 2 tsp more soy sauce
1 1/2 Tbsp brown sugar
zest from 1 lime
1 Tbsp grated fresh ginger
1 lb boneless skinless chicken breasts pounded slightly and cut into 1 inch cubes
SPICY PEANUT SAUCE
1/2 c creamy peanut butter
3/4 c chicken stock
3 Tbsp low sodium soy sauce
2 Tbsp brown sugar
1 1/2 Tbsp grated fresh ginger
2-3 Tbsp lime juice, approx. 1 lime
1-2 clove minced garlic
1/2 tsp red pepper flakes
1 tsp red curry paste
1 shallot, peeled and roughly chopped

Steps:

  • 1. --12 (10") bamboo skewers, soaked for 20 min. in water. --3/4 Cup Spicy Peanut Sauce --2 Tbls. minced fresh basil --1/4 Cup toasted peanuts
  • 2. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Put the chicken into a large ziplock freezer bag. Pour the chicken stock mixture over the chicken and marinate for 2-4 hours. Remove the chicken from the marinade and discard the marinade.
  • 3. Preheat grill to medium high heat. While grill is heating, thread chicken onto skewers. Grill 2-3 minutes per side, until meat is cooked through and has light grill marks.
  • 4. Serve chicken skewers with Peanut Sauce, and garnish with basil and peanuts.
  • 5. FOR THE PEANUT SAUCE--Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time and keeps for 3-4 days in the refrigerator.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE



CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE image

Categories     Chicken

Yield 4 people

Number Of Ingredients 10

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Steps:

  • 8 (8-inch) bamboo skewers, soaked for 20 minutes 3/4 cup Spicy Peanut Dipping Sauce, recipe below 2 tablespoons minced fresh basil or cilantro leaves 1/4 cup chopped toasted peanuts In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. Spicy Peanut Dipping Sauce: 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons brown sugar 1 1/2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. Yield: about 1 1/4 cups

SCALLOP SATE WITH PEANUT SAUCE



Scallop Sate With Peanut Sauce image

Provided by Florence Fabricant

Categories     appetizer, main course

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 12

24 small bamboo skewers
1 tablespoon soy sauce
3 1/2 tablespoons Thai fish sauce
4 tablespoons rice vinegar
2 tablespoons chili oil, or to taste
48 Peconic or Nantucket Bay scallops, about 1 pound
1 small sweet red pepper
4 tablespoons smooth unsalted peanut butter
3 tablespoons orange juice
Hot red pepper flakes to taste
1 tablespoon finely minced scallions
1 tablespoon finely minced fresh ciltantro

Steps:

  • Place the skewers in cold water to cover and set aside.
  • Combine the soy sauce, a tablespoon and a half of the fish sauce, three tablespoons of the vinegar and a tablespoon of the chili oil in a bowl. Add the scallops, mix to combine, cover and allow the scallops to marinate one to three hours. Refrigerate them if they will be marinating more than an hour.
  • Cut the red pepper into strips about an inch wide, then cut into squares. Make 24 squares.
  • Heat a small nonstick skillet, add the pepper squares and sear, tossing briefly about five minutes, just until the pepper squares begin to soften. Remove from the heat and set peppers aside.
  • Meanwhile beat the peanut butter and orange juice together until well blended. Stir in the remaining fish sauce, vinegar and chili oil. Season to taste with hot red pepper flakes. Stir in the scallions and cilantro. Transfer to a small serving dish appropriate for a dip and set aside.
  • Just before serving, thread two scallops on each of the skewers with a pepper square between them. Be sure the food on the skewers is placed close to the pointed end of the skewer so guests can easily bite the scallops and peppers off the skewers without having to imitate a sword swallower.
  • Preheat a grill or broiler. Grill or broil the skewers close to the source of heat until seared. Arrange the skewers on a serving platter and place the dish of peanut sauce in the middle or alongside. Pass as hors d'oeuvres with cocktails.

BEEF SATE WITH SPICY SZECHWAN SAUCE



Beef Sate with Spicy Szechwan Sauce image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 24 skewers

Number Of Ingredients 13

3/4 pound trimmed top loin strip steak
24 (6-inch) bamboo skewers or long rosemary branches
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chile flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
6 tablespoons unsalted butter
2 blanched garlic cloves, chopped fine
1 green onion, chopped fine
1 cup veal or chicken stock
1/4 cup soy sauce
1 teaspoon chile flakes

Steps:

  • Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Using skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
  • Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.
  • Preheat the grill or broiler.
  • Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the stock, soy sauce, and chile flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
  • Arrange the skewers of steak on the grill or under the broiler, being careful that the bare ends of the skewers are not directly over or under the flame. Grill or broil until medium rare, about 30 to 40 seconds per side.
  • Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
  • **You can also use chicken or lamb for the skewers.

WOK TOSSED MUD CRAB WITH SATE SAUCE: CUA XAO SATE



Wok Tossed Mud Crab with Sate Sauce: Cua Xao Sate image

Provided by Food Network

Time 2h5m

Yield 4

Number Of Ingredients 20

2 live crabs, blue swimmer or mud crab (about 14-ounces each)
16 ounces or 2 cups vegetable oil
1/2 bulb garlic, cloves peeled and minced
10 spring onions, (white part only) sliced
7 ounces crab meat
3 1/2 ounces dried shrimp, soaked in 1 cup water for 20 minutes, and then drained
1/2 tablespoon sugar
1 teaspoon salt
1 tablespoon oyster sauce
1/2 tablespoon fish sauce
1 1/2 tablespoons dried chile flakes
3 1/2 ounces chile oil
Vegetable oil, for deep-frying
Potato starch, for dusting
3 red Asian shallots, finely diced*
2 cloves garlic, finely diced
3 spring onions (scallions), cut into 2 inch-lengths
2 long red chiles, thinly sliced on the diagonal, plus more for garnish
4 tablespoons sate sauce, recipe follows
Jasmine rice, for serving

Steps:

  • *Can be found at specialty Asian markets.
  • To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep. For the Sate Sauce: Pour the vegetable oil in a wok and bring to medium heat, fry the garlic and spring onions until fragrant. Now add the crab meat, shrimp, sugar, salt, oyster sauce, and fish sauce. Stir to incorporate, and then reduce the heat to a low simmer for 30 minutes, stirring every 5 minutes. Lastly add the chile oil, stir and simmer for another 5 minutes. Cooks Note: Use this sate sauce as a dipping sauce for noodle soups or add to stir-frys. Refrigerate the extra sauce in an airtight container. For the crab: Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw this makes it easier to extract the meat. Heat the oil in a wok to 400 degrees F, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove the crab pieces from the wok and drain on kitchen paper towels. Carefully, remove the oil from the wok, reserving 2 tablespoons, and clean the wok. Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab, spring onions, and chiles and toss, making sure to coat the crab well. Transfer the mixture to a serving bowl and garnish with red chile. Serve the dish with jasmine rice.

VIETNAMESE-STYLE SATE CHILE SAUCE



VIETNAMESE-STYLE SATE CHILE SAUCE image

Categories     Condiment/Spread     Pepper     Fry

Yield 2 cups

Number Of Ingredients 12

There are 28 grams in 1 ounce.
25 g garlic (3 large cloves), coarsely chopped
30 g shallots (1 large shallot), coarsely chopped
80 g lemon grass (4 medium stalks), coarsely chopped
About 1 cup peanut oil
8 g fresh Thai bird chilis, minced
30 g crushed red thai chilis, the dry red ones about 3-4" long
2 1/2 teaspoons sugar
3 tablespoons fish sauce
1/2 tsp kosher salt
1/2 tsp. MSG (optional)
3 to 4 Tablespoons Sriracha chili sauce (optional, use for brighter color and extra heat)

Steps:

  • 1) Food process the garlic, shallots and lemon grass separately. (An electric mini-chopper works very well for this task.) Get the garlic and shallots to a fine mince, and the lemon grass well processed, but not to powder. 2) Put 14 tablespoons (that's 1 cup less 2 tablespoons) oil in a small saucepan and add garlic. Heat over medium low and after the mixture starts bubbling and making sizzling sounds, lower the heat to the low. Let fry on low, low heat for 5 minutes. 3) Add the shallot and keep frying on low heat for 10 minutes more. It should gently sizzle without browning. 4) Add the lemongrass and let fry on low for another 10-15 minutes, until the lemongrass is fragrant, toasty, and has sunken into the oil. 5) Add the minced fresh chiles and fry for 5 minutes to release their oil and turn the mixture pale orange. 6) Add the crushed red pepper and fry for 5-10 minutes, until there's a nutty, spicy smelling heat. 7) Stir in the Sriracha to achieve the desired color -- orange red. About 3 to 4 tablespoons should do it. Then stir in the fish sauce, sugar, salt, and MSG. Adjust the heat to lightly bubble and let cook 1 or 2 minutes longer. 8) Turn off the heat and allow to cool for about 10 minutes. Taste and adjust with a little more sugar to tame the heat, fish sauce or salt for savoriness, or a bit more Sriracha for extra heat. If you add sugar, warm up the mixture and stir it to dissolve the sugar. There should be a layer of oil floating on top to cover. If not, add more oil as needed to barely cover the top. For a smoother texture, use a stick blender or food processor to grind the mixture finely. Allow to cool completely before transferring to a jar. Store at room temperature for daily use or in the refrigerator for infrequent use and longer keeping.

SATE SAUCE



Sate Sauce image

Provided by Elaine Louie

Categories     condiments

Time 15m

Yield 2 cups (8 servings)

Number Of Ingredients 12

1 cup unsweetened coconut milk
1/2 cup creamy peanut butter
1 tablespoon anchovy paste or minced anchovies
2 tablespoons minced fresh lemon grass
2 tablespoons minced parsley
2 cloves garlic, minced
1/4 cup sesame oil
3 tablespoons cider vinegar
1 tablespoon lime juice
1 tablespoon sugar
1 tablespoon curry powder
1/8 teaspoon cayenne pepper

Steps:

  • Combine all the ingredients and mix well. Refrigerate unused portion.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 3 grams, TransFat 0 grams

SATE SAUCE



Sate Sauce image

Make and share this Sate Sauce recipe from Food.com.

Provided by Little Italy

Categories     Sauces

Time 25m

Yield 1/2 cup of sauce, 8 serving(s)

Number Of Ingredients 5

1/4 cup vegetable oil
4 garlic cloves, minced
1 teaspoon curry powder
3 -4 birds eye chiles (FINELY CHOPPED) or 1 teaspoon chili powder
1/4 cup dry-roasted unsalted peanuts (GROUND VERY FINELY)

Steps:

  • Heat the oil until it's reached a medium heat. Add the garlic and cook on low until it's very aromatic.
  • Stir in the curry powder, chilies, and peanuts. Reduce heat to low, and stir until it forms a thick paste (15-20 mins).
  • Let cool, and serve with Phó, or an Asian noodle soup. Refrigerate in a sealed container.
  • This makes and awesome marinade too!
  • Pho (Vietnamese Beef & Rice-Noodle Soup) Recipe #50983.

Nutrition Facts : Calories 96.7, Fat 9.2, SaturatedFat 1.2, Sodium 2.2, Carbohydrate 3.1, Fiber 0.7, Sugar 1.1, Protein 1.5

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