Salsa Satay

Name: Salsa Satay
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1100 ml
Cuisine: Asian
Ingredients: 500 g Peanuts; 250 ml Shrimp Paste; 250 ml Coconut Milk; 100 ml Tamarind; 200 g Brown Sugar; 15 ml Garlic; 15 ml Ginger; 15 ml Lemon Juice; 15 ml Combava Oil

Independent adaptation of a publicly published Pascal Barbot recipe. Not affiliated with, sponsored by, or endorsed by Pascal Barbot.

Salsa Satay from a three-star kitchen.

Ratio

Shrimp Paste 250 mlCoconut Milk 250 mlTamarind 100 mlGarlic 15 mlGinger 15 mlLemon Juice 15 ml

Ingredients

Peanuts — 500 g
Shrimp Paste — 250 ml
Coconut Milk — 250 ml
Tamarind — 100 ml
Brown Sugar — 200 g
Garlic — 15 ml
Ginger — 15 ml
Lemon Juice — 15 ml
Combava Oil — 15 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Adapted from a Pascal Barbot recipe (Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier (published as “Salsa Satay”). Full citation lives in Provenance.