Most satay sauces use peanuts. As many people have peanut allergies, I have created an alternative version using dry-roasted cashew nuts instead.

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Cashew nut satay sauce Recipe
Most satay sauces use peanuts. As many people have peanut allergies, I have created an alternative
version using dry-roasted cashew nuts instead.
Ingredients :
125 g (1 cup) raw cashew nuts or peanuts
3 tablespoons oil
3 cloves garlic, minced
1 onion, finely chopped
1 stalk lemongrass, thick part only, outer layers discarded, inner part sliced
2 tablespoons Meat Curry Powder
1 tablespoon Sambal Oelek Chilli Paste
1 tablespoon tamarind pulp, mashed with 1/2 cup (125 ml) water, strained to obtain the juice
2 tablespoons milk powder
2 cups (500 ml) hot water
11/2 tablespoons sugar
2 tablespoons plum sauce
1 teaspoon salt, or to taste
Method :
Dry-roast the cashew nuts or peanuts in a skillet over low heat, stirring continuously for 2 – 3 minutes until they are a golden colour and cooked.
Then coarsely grind them in a mortar or blender and set aside. Heat the oil in a wok and stir-fry the garlic, onion and lemongrass over medium heat
until fragrant, 1 – 2 minutes. Add the curry powder, Sambal Oelek and tamarind juice and bring to a boil, then simmer uncovered for about 2
minutes. Stir in the cashew nuts or peanuts, milk powder and hot water and cook over medium-low heat until the sauce thickens, 3 – 5 minutes.
Reduce the heat to low, season with the sugar, plum sauce and salt and remove from the heat.
MAKES : 2 cups (500 ml)
PREPARATION TIME : 30 mins
COOKING TIME : 10 mins
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