Try this warming thai-inspired dip on a cold winter night and serve with chicken, prawn or roasted vegetable skewers
1 small red chilli
1 tsp of grated ginger
2 tsp sweet soy sauce
50g of shallots, peeled and finely chopped
1 tbsp coriander, finely chopped
2 garlic cloves, peeled and crushed
1 tbsp brown sugar or honey
Juice of 1 lime
120ml coconut milk
1 tbsp of sunflower oil
200g Wowbutter crunchy or smooth
1 Blend the first eight ingredients together in a food processor to make a smooth paste. Pour in the water and coconut milk and process once more.
2 Heat sunflower oil in a frying pan, add the blended paste with the Wowbutter and mix well. Cook for 10 minutes. While the satay is still warm pour through a fine sieve.
3 Tastes best served immediately but also can be refrigerated in a sealed container and re-heated.
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