Yup you read that right. It’s not that I have anything against peanut butter – each to their own I say. I rarely eat it these days, but will confess that I’m partial to peanut butter on toast with a bit of Marmite on top. What you haven’t tried this classic combo? No?! My friends you haven’t lived!
You can make a proper peanut-satay sauce without using peanut butter. How? Use raw peanuts instead. It really is that simple.
This was one of the quick fire recipes we picked up the last time we visited Bangkok, all too long ago now, from the gorgeous May Kaidee. She used it as a dip for vegetarian spring rolls (the uncooked type), and who am I to disagree with that great pairing. But you could use it for any type of satay you fancy.
A word about the peanuts – use raw peanuts and gently roast them either in the oven on a tray or in a heavy bottomed frying pan. Don’t use oil it’s not necessary, you just need to keep them moving in the pan, or if in the oven a couple of shuffles around so the whole peanut takes on a golden colour and doesn’t burn.
If you want a chunky type of sauce roughly chop the peanuts, for a smoother sauce grind them in an electric grinder or bash them in a pestle and mortar. I prefer some substance to mine so they are left a bit chunky. For a thinner, runnier sauce add more water or coconut milk.
Simple Peanut Satay Sauce – Mai Kaidee
- 1 tbls spoon of vegetable oil in a wok
- 3 tomatoes roughly chopped
- A tsp of chilli paste or a red chilli finely chopped
- 3 to 4 tbls of coconut milk
- 3 – 4 tbls of water
- Approx 150g ground (chopped) roasted peanuts
- 2 tsp sugar (palm if you have it)
- 1 tbls soy sauce or seasoning sauce
- 1 tbls lime juice
- Heat the oil in a wok or frying pan
- Add the tomatoes and give them a stir
- Now add the chilli paste, the coconut milk, water, peanuts, sugar, soy sauce and lime juice.
- Cook these on a gentle heat and stir so it doesn’t stick. The sauce should start to thicken, if you need to add a bit more coconut milk and water do so a bit at a time.
- It should take about 15 minutes to cook and the sauce should be nice and thick, but if you want a runnier sauce add more water/coconut milk.
- Check for seasonings and leave to cool.
The Spring Rolls are a perfect summer appetiser or lunch. Light and tasty, full of goodies and surprisingly filling. Oh and the fact that the Rice Papers were several years out of date had zero impact, I’m not talking last century out of date, just a couple of years 🙂 Shows you how long it is since we made these beauties. But what reminded to make them was the most stunning photos on Chez Chloe’s blog – outrageously delicious looking Prawn Spring Rolls – go on over and drool. And now I’m reminded, I’m hooked again.
Vegetarian Spring Rolls ~
- Spring Roll Pastry / Rice Papers
- Sesame seeds roasted
- Chopped lettuce leaves
- Any combination of raw vegetables finely sliced – Carrot, Bean Sprouts, Green Beans, Radishes, Courgettes
- Optional – cooked noodles
- Optional – some chopped mint, coriander or chives
- Place a spring roll sheet (that has been soaked in hot water and then left to dry on a damp tea towel for a few minutes) on a plate
- Scatter some roasted sesame seeds
- Now place some lettuce, carrots, bean sprouts and whatever else you fancy towards one end. You don’t need much just a few pinches of each vegetable and a scatter of some herbs.
- Roll the Spring Roll Paper over once and then fold or tuck in the sides. this is when you work out whether or not you have over-filled your Roll, if you have take some of the stuffing out and start rolling again.
- It’s a little fiddly, not majorly so, just a bit.
To eat, serve on a plate with some of the peanut-satay sauce. Munch and Crunch!
And the photos? You are looking at the future contents of Vegetarian Spring Rolls – lettuce, cucumbers and beans. Hopefully!