The Real Thing Satay Paste

• 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

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

lemon rind, garlic, scallions, vegetable oil, soy sauce, red chili, ground coriander, turmeric, ground cinnamon, salt, white sugar, peanuts, crunchy peanut butter

Taken from online-cookbook.com/goto/cook/rpage/0019B6 (may not work)