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      5-INGREDIENT SATAY PEANUT SAUCE

      Wolf Blass Gold Label Shiraz

      Find your flavour with iconic local dishes! Try this recipe at home, then elevate it with your own twists, plating methods, and a glass of Wolf Blass wine. A simple tip? Pair the wine with the dish’s most prominent flavour, usually found in the sauce.

      Experiment and #FindYourFlavour.

      SATAY PEANUT SAUCE

      Duration: 25 mins

      Serving: 2 pax

      PAIRING

      Try it with a glass of Wolf Blass Gold Shiraz
      Gold Label Shiraz

      Fruit-forward with a gentle spice, this wine complements the fragrant nuts and sweet zing in this sauce.

      INGREDIENTS

      For the sauce: 

      • 1½ cup Dry roasted peanuts (or any nuts you prefer), unsalted 
      • ¼ cup Canola oil
      • 1 tbsp Dark soy sauce
      • 2 tbsp Sugar (palm sugar preferred)
      • 1 tsp Curry powder

      Protein suggestion:

      • Chicken
      • Prawn
      • Beef

      INSTRUCTIONS

      1. Prepare nuts. Crush peanuts coarsely with a mortar and pestle or food processor. Set aside.
      2. Infuse oil. Place oil and curry powder in a medium saucepan. Stir on low heat till combined.
      3. Mix in nuts. Pour crushed nuts into pan. Then add dark soy sauce and sugar. Stir constantly for 10 mins. 
      4. Adjust consistency. Add 2 cups of water (or more) to achieve desired consistency.
      5. Season. Add salt and squeeze of lime to taste.

      SERVING & PLATING

      1. Start with the staple.Pack rice into a ramekin. Overturn onto a dinner plate to form a neat mound.
      2. Add protein of choice. Fan out barbecued protein neatly beside rice.
      3. Plate sauce.Drizzle peanut sauce over protein in a zigzag pattern.
      4. Garnish.Arrange roughly cut cucumber and onions beside protein. Sprinkle coriander leaves to finish.
      5. Serve with wine. Choose a wine that complements the aroma and richness of the sauce. Serve and enjoy.
      PLACEMAT

      Elevate Your Salted Egg Dish with our Table Setting Guide.

      Download the mat