Step 1

Start by toasting the raw peanuts. There are 3 easy methods:Dry ToastToast peanuts over low to medium heat in a dry pan or wok. No oil is needed.Continuously stir the peanuts to toast. Work in batches to not overcrowd the pan, and for quicker toasting.Once toasted, and the skin flakes off easily, keep to one side to cool down completely.Air FryPreheat air fryer for 5 minutes.Toast at 160°C/320°F for 20 to 30 minutes.Halfway through, remove the air fryer basket and give it a quick shake for more even cooking.Once toasted, remove from air fryer basket and allow to cool down completely.Oven BakedSpread peanuts out in a large tray.Bake in a preheated oven at 160°C/320°F for 1 hour, depending on the size and strength of the oven.Halfway through, remove the tray, and run a spatula through the peanuts to stir them for even cooking.Once roasted, remove tray from oven and allow peanuts to cool down completely.

Step 2

Once the peanuts are cooled down completely, add to a blender or food processor. Give it a rough pulse, so that you get chunks of peanuts in the sauce. Once processed, remove and set to one side.

Step 3

While the peanuts cool, prepare the rest of the ingredients to make the blended paste:- Soak the dried chillies with hot water for 5 minutes, or until the chillies rehydrate and soften. Once rehydrated, drain and chop dried chillies to smaller pieces for easier blending.- At the same time, soak the dried shrimps in hot water for 5 minutes, or until soften.- Peel and roughly chop the onions and shallots, garlic, ginger and galangal.- Remove the hard outer layer of lemongrass, and the top and bottom root part. Bruise lemongrass with the back of the knife, or a pestle to release fragrance. Slice at a diagonal.

Step 4

Add all of the prepped ingredients in the blender. Add about 1/4 cup of water, for easier blending. Turn the blender on and blitz to a smooth paste.

Step 5

Add plenty of oil to the wok, and heat over low to medium heat. Once hot, add the blended paste.

Step 6

Continuously stir fry until the paste is fragrant and slightly dries down. The paste should have emulsified and released oil. If the paste is too dry before oil is released, add more oil. This ‘pecah minyak’ or oil splitting process can take 10 minutes or so. See this post for how to achieve perfect ‘pecah minyak’.

Step 7

Once the dried chilli paste has cooked down, add the blitzed peanuts and water. Stir to combine.

Step 8

Add your blocks of palm sugar and salt to taste. Let this to come to a boil, before turning the heat down and allow to simmer for 15 minutes, or until the palm sugar blocks melt.

Step 9

Once the palm sugar has melted, add coconut milk and tamarind paste. If too much liquid has cooked off, add more water. Add dark sweet soy sauce or kecap manis, if using.

Step 10

Let sauce come up to another boil. Taste test and season accordingly with sugar and salt, if needed.

Step 11

Once you’re happy with the taste, satay sauce is done. Serve hot!