The Real Thing Satay Paste

Serves: 2

1 strip unwaxed lemon rind
2 cloves garlic
2 scallions, white part only
1 Tbsp (15 ml) vegetable oil
1 Tbsp (15 ml) light soy sauce
1 red chili
1 Tbsp (15 ml) ground coriander
1 tsp (5 ml) turmeric
1/2 tsp (2 ml) ground cinnamon
1 tsp (5 ml) salt
1 tsp (5 ml) white sugar
2 Tbsp (30 ml) unsalted roasted peanuts
2 Tbsp (30 ml) crunchy peanut butter

Put everything in a food processor and blitz until smooth. If the mixture is
too chili-hot, add more peanut butter. Use the mixture to marinate fish,
shrimp or chicken, which can then be either stir-fried or threaded on skewers
and bbq'd. Left-over mix can be stored for 3 days in an airtight container in
the fridge and used as needed. (But not if it has had raw seafood, meat or
chicken in it!)

Sandy U.

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