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Satay Sauce

Delicious served with the Lally's Salad with Minted Wraps or Coriander Dippers, both recipes of which are in the cook book.

Honeybuns All Day cook book

SERVES 4 as a dip



175g peanuts, toasted

2 tbsp roasted buckwheat

2 garlic cloves, minced

1 tsp gluten free dark soy sauce

2 tsp sesame oil

2 tbsp light muscovado sugar

½ - 1 tsp chilli powder, to taste

80ml coconut milk

½ tsp tamarind paste or lime juice

Place all the ingredients in a food processor and blitz for up to 1 minute. You are aiming for a chunky textured paste. You may need to scrape down the sides of the bowl and blitz for a further 30 seconds.


STORAGE Keeps in the fridge for 5 days. Can be frozen

TIP Try adding in some toasted pistachios in place of some of the peanuts

This recipe extract is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books. 




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