Food stylist, author and TV chef Lisa Lemke is back with another excellent cookbook — this one focused on summer recipes and outdoor entertaining, two things we’ve been looking forward to. This low-stress picnic treat goes wherever you go.
Satay dip is not only good on grilled chicken skewers, but it tastes darn good with cool cucumber spears when the summer sun is at its highest.
Ingredients
- 1 cucumber, sliced into spears
Satay Dip
- 2 ounces roasted and salted peanuts (about 1/3 cup)
- 1 large clove of garlic
- 1/2 red or green chile, seeds removed
- 1 tablespoon vegetable oil for frying
- 3/4 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- Juice of 1/2 lime
- Salt (optional)
Directions
- Finely grind the peanuts in a food processor. Finely chop the garlic and chile.
- Heat the oil in a saucepan over low heat. Add the garlic and chile and fry, stirring for a few minutes. Add the peanuts and continue frying on low heat, stirring until the peanuts are really hot and begin to release their oil. This takes a few minutes. Pour in the coconut milk, fish sauce, and sugar, and bring to a boil while stirring. Let simmer on low heat for 3-5 minutes, stirring now and then.
- Remove the pot from the heat and season with lime juice and (optionally) a little salt. Serve the dip cold with cucumber spears.
More dip recipes on Food Republic:
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