A versatile sauce that can be used in stir frys, poured over kebabs on a braai or in noodle dishes.
½ brown onion, finely chopped
2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tsp olive oil
60g (2¼ oz / ¼ cup) almond or peanut butter (or half and half)
2 Tbsp gluten free tamari or soy sauce
1 Tbsp agave nectar
Squeeze of lime juice
Make the satay sauce by combining the onion, garlic and ginger in a small saucepan and cooking for 3 minutes over a medium heat using 1 teaspoon olive oil or a little water. Add the almond or peanut butter, soy sauce, agave nectar, lime juice and 60 ml (2 fl oz / ½ cup) water.
Serves 4 people
Recipe supplied by Josie Du Toit, Limpopo, South Africa
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