Salsa Satay

Name: Salsa Satay
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 4½ cups (1100 ml)
Cuisine: Asian
Ingredients: 500 g Peanuts; 1 cup (250 ml) Shrimp Paste; 1 cup (250 ml) Coconut Milk; about 6 Tbsp (100 ml) Tamarind; 1 cup (200 g) Brown Sugar; 1 Tbsp garlic (15 ml) Garlic; 1 Tbsp ginger (15 ml) Ginger; 1 Tbsp lemon juice (15 ml) Lemon Juice; 1 Tbsp Combava Oil (15 ml) Makrut Leaf

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

DIP · LOBSTER TAIL & GRILLED CHICKEN SKEWERS

A dip for lobster tail & grilled chicken skewers.

Barbot's salsa satay.

On the jar

SALSA SATAY

Method: simmer
Yield: about 4½ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Peanuts500 g
Shrimp Paste1 cup (250 ml)
Coconut Milk1 cup (250 ml)
Tamarindabout 6 Tbsp (100 ml)
Brown Sugar1 cup (200 g)
Garlic1 Tbsp garlic (15 ml)
Ginger1 Tbsp ginger (15 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Makrut Leaf1 Tbsp Combava Oil (15 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: GARLIC (to taste), GINGER (to taste), MAKRUT LEAF (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Companion jar

Salsa Satay wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

Creamy Sesame SauceNATIONAL AWARD WINNEROn the jar: CREAMY
Red Curry Nut SauceNATIONAL AWARD WINNEROn the jar: SATAY PEANUT
Shrimp Paste Sauce★★★ KITCHENOn the jar: SHRIMP
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar