Sate sauce

Sate sauce

By
From
The Food of Vietnam
Makes
500 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g dried shrimp
500ml vegetable oil
1/2 garlic bulb, outer papery skin removed, cloves crushed
10 spring onions, sliced, white part only
1 teaspoon chilli flakes
200g crab meat
2 teaspoons sugar
1 tablespoon oyster sauce
1 teaspoon sea salt
2 teaspoons fish sauce
100ml chilli oil

Method

  1. Soak the dried shrimp in 250 ml water for 20 minutes, then drain and set aside.
  2. Pour the oil into a wok and bring to medium heat. Fry the garlic and spring onion for 2 minutes, or until fragrant. Now add the chilli flakes, crab meat, dried shrimp, sugar, oyster sauce, salt and fish sauce. Stir together, then reduce the heat to a low simmer.
  3. Cook for 30 minutes, stirring every 5 minutes. Lastly stir in the chilli oil and simmer for a further 5 minutes.
  4. Use this sate sauce as a dipping sauce for noodle soups, or add it to stir-fries. It can be refrigerated in an airtight container for up to 2 weeks.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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