Indonesian satay sauce

Fondue on the photo: Tapas Fondue Bianco

Ingredients

• 1 tablespoon oil
• 1 shallot (finely chopped)
• 1 garlic clove (minced)
• 2 teaspoons ginger (finely grated)
• 120 ml coconut milk
• 140 g chunky peanut butter
• 60 ml fresh lime juice
• 1 1/2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon red pepper (crushed)
• 1/2 teaspoon coriander (ground)
• 1/8 teaspoon cinnamon (ground)
• 3 dashes of Worcestershire sauce
• Salt and pepper

Preparation

1. Heat the oil in a saucepot.
2. Add the shallot, garlic and ginger and cook over moderately low heat. Stir occasionally until softened for about 3 minutes.
3. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 70 ml of water and whisk until blended.
4. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, add a little more water.
5. Season with some salt and pepper.
6. Transfer the sauce to the Tapas Fondue and light the tealight to keep the sauce warm.