PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Lowcountry Ginger-Soy

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

From a starred kitchen.

Ratio

Ratio by volume: Coconut Cream 51 ml, Water 90 ml, Shallot 45 ml, Soy Sauce 45 ml, Ginger 5 ml
Coconut Cream 51 mlWater 90 mlShallot 45 mlSoy Sauce 45 mlGinger 5 ml

Ingredients

  • Peanut Butter — 125g of peanut butter, crunchy
  • Coconut Cream — 50g of creamed coconut
  • Water — 6 tbsp of hot water (90 ml)
  • Turmeric — 2 pinches of turmeric (1 g)
  • Shallot — 3 tbsp of shallots, finely chopped (45 ml)
  • Soy Sauce — 3 tbsp of soy sauce (45 ml)
  • Ginger — 1 tsp ginger, finely grated (5 ml)
  • Chile — 1 red chilli, large, mild and finely chopped
  • Salt — 1 pinch of salt (1 g)
  • Pepper — 1 pinch of pepper (0.3 g)

Method

  1. Pour to the lines in order (bottom → top): Coconut Cream, Water, Shallot, Soy Sauce, Ginger.
  2. Add finishing notes: Peanut Butter, Turmeric, Chile, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Originally published as Peanut Butter Sauce.

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (peanut chicken salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (peanut chicken salad) (published as “Peanut Butter Sauce”). Full citation lives in Provenance.

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