Vietnamese Sate Sauce (Sốt Sa tế)
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
1 cup
-
Calories
1668 kcal
-
Course
Others
-
Cuisine
Vietnamese
Vietnamese Sate Sauce (Sốt Sa tế)
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Vietnamese Sate Sauce (Sot Sa te) is a spicy red sauce which is an excellent addition to many dishes, especially for grilling and stir-frying.
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Ingredients
- 4-5 lemongrass 60g/2oz, or 3/4 cup chopped, medium or large stalks, white and very light green parts only, roughly chopped
- 2 tablespoons dried shrimp 15g/0.5oz, roughly chopped, optional
- 2 tablespoons shallots 25g/0.9oz, roughly chopped
- 1 tablespoon garlic 10g/0.4oz, roughly chopped
- 2 teaspoons galangal 10-15g/0.4-0.5oz, roughly chopped, optional
- 3 bird's-eye chili pepper small or medium, seeds removed
- 6 red banana pepper 120g/4oz, or any non/mildly spicy red peppers, seeds removed
- 3/4 cup neutral-flavored cooking oil (180ml)
- 1 teaspoon sugar (to taste)
- 1 teaspoon salt (to taste)
- 2 teaspoons soy sauce (to taste)
Instructions
- Place lemongrass and dried shrimps (if using) in a food chopper (or small food processor) and process into quite fine pieces. Transfer to a bowl and set aside.
- Place shallots, garlic, galangal and both types of chilies in the food chopper (or food processor) and also process into quite fine pieces. Be careful not to process into a paste. Transfer to a bowl and set aside.
- Heat oil over medium heat in a pot. Then add the processed lemongrass and dried shrimps. Cook for 7-8 minutes, stirring occasionally, until lemongrass has reduced in volume and taken on just a bit of color.
- Add the processed shallots, garlic, galangal and chilies to the pot. Cook for about 20 minutes, stirring occasionally, until all ingredients have softened, the sauce looks red and you can smell it. You may need to reduce the heat slightly if needed.
- Add salt, sugar and soy sauce and continue to cook for another 8-10 minutes to let all flavors combine and the sauce has a very rich color. Adjust seasonings to taste.
- Transfer the sauce to a bowl or container and let it cool completely. Store it in an airtight container in the refrigerator and it can last for weeks.
Equipments used:
Notes
- The galangal and dried shrimps are optional. You can replace the galangal with just a bit more of the other aromatics (lemongrass, shallot, garlic). Replace the dried shrimps with more sugar to taste.
- If you want the sauce to spicier, please feel free to add 1-2 more bird's eye chili.
- For the quantity of ingredients listed in the recipe, I use a 3.5 cup Kitchenaid chopper to process the aromatics. If you scale up the recipe, you may need to use a bigger food processor.
Nutrition Information
Show Details
Calories
1668kcal
(83%)
Carbohydrates
41g
(14%)
Protein
8g
(16%)
Fat
169g
(260%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
48g
(282%)
Monounsaturated Fat
106g
(530%)
Trans Fat
1g
(50%)
Sodium
3026mg
(126%)
Potassium
1169mg
(25%)
Fiber
5g
(20%)
Sugar
21g
(42%)
Vitamin A
2679IU
(54%)
Vitamin C
414mg
(460%)
Calcium
78mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 1668 kcal
% Daily Value*
| Calories | 1668kcal | 83% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 169g | 260% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 48g | 282% |
| Monounsaturated Fat | 106g | 530% |
| Trans Fat | 1g | 50% |
| Sodium | 3026mg | 126% |
| Potassium | 1169mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 2679IU | 54% |
| Vitamin C | 414mg | 460% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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