Vietnamese Lemongrass Chili Sate Sauce (ớt sa tế)- Satay Recipe
Vietnamese Lemongrass Chili Sate Sauce (ớt sa tế). This Vietnamese lemongrass sate sauce is that same yummy spicy chili oil that you typically see on your table in most authentic Vietnamese restaurants. This sauce packs in a little heat while adding lots of bold flavor from its use of garlic, chili peppers and a hit of fragrant lemongrass. Typically it’s used for marinades for meat dishes and also used to spice up your favorite soups, ramen and stir fry dishes.
INGREDIENTS
3 dried shrimp (optional if you have can find these from an asian grocery)
3 lemongrass stalks (white parts only) thinly sliced
8 garlic cloves
3 red asian shallots (asian shallots preferred, or 1/2 cup white onion minced)
3 long red chilis peppers loosely sliced (1/2 cup)
3/4 cup neutral oil (I used just light EVOO)
1 tbs fish sauce (+ 1 extra tbs of fish sauce if you can’t find dry shrimps)
2 tbs light soy sauce
1 tbs korean red pepper powder (Korean preferred, but you can sub paprika)
1 tsp korean red pepper flakes (Korean preferred, but you can sub regular red pepper flakes)
1 tsp fresh grated black pepper
3 tsp brown sugar
1 teaspoon sea salt
PREPARATION
1. In food processor or chop/mince: shrimp, lemongrass, garlic cloves, chili peppers
2. In medium sized saucepan, heat pan on high until oil is thin and glossy
3. Add garlic mixture and reduce heat to medium, cook for about 8-10 minutes until a they are a little dry and golden (this was about 10 min for me)
4. Add fish sauce, soy sauce, red pepper powder and flakes, black pepper.
5. On low heat add sugar & salt until dissolved (do not put these in high or sugars will crystalize/harden)
6. When slightly cooled to room temperature you can transfer to sterilized jar and keep in fridge for 2-3 weeks.
Photo: Tofu soup with Vietnamese lemongrass chili sate sauce. iittala taika bowl, Mud Australia ceramic bowl @ Bluecashew Kitchen.