A satay dipping sauce is essential to any rice paper roll/cold roll gathering. I also like pretty much anything peanut-flavoured, so peanut haters may not find this sauce as essential. You guys can go make a fish sauce or sweet chilli dipping sauce (also great). As for me, I’m making the satay kind.
Either way, cold rolls are not the same without a sauce, so whip this one up if you want to spice up your lunch. Because everything is better with a good sauce!
SATAY DIPPING SAUCE (GLUTEN + DAIRY + EGG FREE + VEGAN)
makes enough for your next batch of cold rolls – around 3/4 cup
– 1/4 cup natural peanut butter
– 1/4 cup + 1 tablespoon coconut milk
– 1 tablespoon gluten free soy sauce or tamari
– 1 tablespoon lime juice
– 1 tablespoon honey or rice malt syrup (for vegan option)
– few drops of sesame oil (optional)
– 1 red chilli, thinly sliced (deseed for milder heat)
– chopped peanuts, for garnish (optional)
Combine peanut butter, coconut milk, soy sauce, lime juice, honey (or rice malt syrup) in a small bowl or jar and whisk to combine. Use that culinary genius within you – taste it and add extra soy sauce or honey if it needs.
Add as much or as little chilli as you want to the sauce – depending on your chilli tolerance. You can even put the seeds of the chilli in as well if you’re really keen and like a lot of heat. It also depends on whether you plan to use the sauce straight away or keep it in the fridge – the longer the chilli is in the sauce, the more intense the heat can get – so keep that in mind. I had bad experiences when I let a small thai chilli sit in the sauce for a bit too long. Which was literally for 5 minutes – that’s all it took to burn my tastebuds off.
Add the extra chopped peanuts or extra chilli for garnish at the end and get into your cold rolls. So easy!
Have the best week,