Peanut Satay dipping sauce
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
Quick little post as it’s Friday night and the kids truly kicked our asses today! (Haha) Time to sit in silence and eat popcorn.
This Peanut Satay is a dead easy way to quickly add a ton of flavour to salads, stir frys, and noodles. It stays in the fridge for weeks…not that it matters as you will use this up in no time.
Takes only 5 minutes to prep.
Ingredients:
- 3 tbsp coconut cream (the white solid in a standard can of coconut milk)
- 2 tbsp peanut butter
- 2 tsp low sodium soy sauce
- 1 tsp fish sauce
- juice of 1 lime
- 1 tsp sriracha
- 1 tsp grated ginger
- 1 tsp rice wine vinegar
Instructions:
- Put everything in a bowl. Whisk it together.Voila!!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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One thing missing from. All recipes … nutrition… as a diabetic on low carbs. Also, when flour used, can you give alternative to use keto friendly flours?
Hi Bonita, while we don’t currently include nutritional info, you can always plug the ingredients and servings into a free app for a breakdown. Keto flours like almond or coconut flour can definitely be used in some recipes, but they behave differently from regular flour so it’s not always an easy swap. Will definitely keep this in mind for recipes going forward though. Thanks for sharing!