Lemongrass sate
makes
1.5L
"You can use this sate to marinate meats or seafood before grilling, to accompany soups or as a dipping sauce." Eat it with Jerry's chicken pho (pictured above).
Ingredients (7)
- 6 lemongrass stalks, white part only, sliced
- 15 long red chillies, sliced
- 6 bird’s-eye chillies, sliced
- 3 brown onions, chopped
- 12 garlic cloves
- 1.5L vegetable oil
- 150ml fish sauce
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.In a food processor, individually whiz the lemongrass, chillies, onion and garlic. Place processed onion in a square of muslin. Squeeze out liquid and discard.
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2.Heat the oil in a large saucepan over low heat to 80°C. Empty onion from the cloth into the oil and cook, stirring constantly, for 10 minutes. Add garlic and cook, stirring occasionally, for 5 minutes, then add both chillies and cook, stirring occasionally, for 20-30 minutes. Add lemongrass and fish sauce. Cook, stirring occasionally, for
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3.20 minutes or until sate is a rich red colour. Set aside to cool completely, then spoon into a sterilised jar and seal. Sate will keep in the fridge for up to 6 months.
Recipe Notes
Keep anything you don’t use in a sterilised sealed jar in the fridge; it will keep for up to 6 months. You’ll need a kitchen thermometer.
Chicken pho recipe here.
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