Step 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.

Step 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

Step 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.