This satay sauce is delicious with shrimp, but also with skewers of beef or chicken, for example. I'm sharing my traditional recipe that is very easy to make; you won't be able to live without it during your barbecue gatherings.
In a blender, finely chop the onions and the peeled garlic cloves.
In the blender, coarsely chop the peanuts so that there are small pieces about 1 mm in size. Add them to the saucepan.
Now chop the rest of the ingredients: 5 cm of ginger root, 1 tablespoon of green onion, 1.5 cm of chili, 1 tablespoon of lime zest, 1 teaspoon of cumin seeds, 1 teaspoon of turmeric.
Pour the coconut milk into the blender, rinse the can well with 5 cl of water, then add it to the blender along with the oyster sauce.
Blend everything for a long time until you achieve a creamy texture.
To finish, add to the pot and let simmer for 5 minutes, stirring constantly.
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