Satay Hotpot Broth Base沙爹打邊爐湯底
A rich and fragrant satay broth, perfect as a warming base for your hotpot. This homemade base combines the savoury depth of satay sauce with creamy coconut milk and aromatic spices, offering a delightful culinary experience.
01Ingredients
- 2 tablespoons cooking oil
- 4 shallots, minced
- 6 cloves garlic, minced
- 2 tablespoons dried shrimp, soaked and minced
- 2 stalks lemongrass, bruised
- 1 thumb-sized piece galangal, sliced
- 4 tablespoons satay sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon chili oil (optional)
- 1 litre chicken broth
- 500 ml water
- 200 ml coconut milk
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
Nutrition (per serving)245kcal
- Protein8.5g
- Carbs12.3g
- Fat17.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Heat cooking oil in a large pot or wok over medium heat. Add minced shallots and garlic, stir-fry until fragrant, about 2-3 minutes.
- Add minced dried shrimp, bruised lemongrass, and sliced galangal. Continue to stir-fry for another 2-3 minutes until the aromatics are well-combined and fragrant.
- Stir in the satay sauce, creamy peanut butter, and chili oil (if using). Cook for 1 minute, stirring constantly, to allow the flavors to meld.
- Pour in the chicken broth and water. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes to develop the flavours.
- Stir in the coconut milk, light soy sauce, sugar, and salt. Cook for another 5 minutes, stirring occasionally, until the broth is creamy and well-seasoned. Adjust seasoning to taste.
- Serve hot as a hotpot broth base with your favourite hotpot ingredients.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.