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Singapore Satay

Yields6 ServingsPrep Time1 hr

Check out this delicious recipe from Kiwi chef Brett McGregor! This Singapore Satay with peanut sauce will blow your mind!


Peanut sauce:
15 small shallots
8 cloves garlic
2 stalks lemongrass
3 Tbsp chilli paste – to taste
4 thin slices galangal
2 Tbsp salt
Ground to a paste

6-8 Tbsp sugar
4 Tbsp tamarind or lime juice
455g / 1lb roasted ground peanuts –Boil peanuts with 900ml / 1.9pts water over low heat until thick.
200ml / 6.7fl.oz oil & 25ml / 0.8fl.oz peanut oil

Heat oil in wok and fry paste till fragrant.
Add paste to peanut mixture and place over low heat. Add salt sugar & tamarind and stir until sugar is dissolved. Cool

500g / 1.1lb beef – sliced into strips

Place Into processor and blitz into a paste:
10 shallots (small)
2 cloves garlic
½ tsp turmeric
4 stalkks lemongrass
2 slices galangal

Combine in a bowl:
1 tsp dark soy
1 tsp salt
4 Tbsp sugar
4 Tbsp oil
Add this to the paste. Combine

2 Tbsp coriander
2 tsp cumin


1. Rub paste over meat
Sprinkle over Coriander & Cumin
Mix thouroughly.
Cover & Place in fridge for at least an hour.

2. Grill serve with peanut sauce, raw cucumber, onions & beans.

Nutrition Facts

Servings 0