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Lee Kum Kee Satay Sauce
Description
Lee Kum Kee satay sauce lets you make quick and delicious satay skewers in next to no time. Rich in peanut and coconut, the Southeast Asian satay flavours are perfect for marinating, dipping or using as barbecue sauce.
Hong Kong’s favourite sauce brand Lee Kum Kee, or LKK as it’s fondly known, was founded by a chef at a cooked oyster shop in Guangdong village in Shenzhen. In 1888 after leaving a barrel of oysters to ferment, he discovered they created a delicious rich brown liquid – today’s oyster sauce. The company has continued to grow over four generations and is now an award-winning world famous producer.
Ingredients: Soybean oil, peanut 25%, sugar, coconut powder (coconut extract, emulsifier: sodium caseinate (milk product), shallot, peanut paste 4%, salt, dried shrimps, sesame paste, spice, salted shrimp paste, onion powder, garlic powder, turmeric powder
Quick Comparison
| Settings | Lee Kum Kee Satay Sauce remove | Prik Chee Fah Chilli 40g remove | Crispy Prawn Chilli Sambal remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Crispy Fried Garlic remove | Chilli Paste With Holy Basil remove |
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| Price | 4.69€ | 3.50€ | 4.94€ | 4.94€ | 3.69€ | 3.13€ |
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| Content | Lee Kum Kee satay sauce lets you make quick and delicious satay skewers in next to no time. Rich in peanut and coconut, the Southeast Asian satay flavours are perfect for marinating, dipping or using as barbecue sauce. Hong Kong's favourite sauce brand Lee Kum Kee, or LKK as it's fondly known, was founded by a chef at a cooked oyster shop in Guangdong village in Shenzhen. In 1888 after leaving a barrel of oysters to ferment, he discovered they created a delicious rich brown liquid - today's oyster sauce. The company has continued to grow over four generations and is now an award-winning world famous producer. Ingredients: Soybean oil, peanut 25%, sugar, coconut powder (coconut extract, emulsifier: sodium caseinate (milk product), shallot, peanut paste 4%, salt, dried shrimps, sesame paste, spice, salted shrimp paste, onion powder, garlic powder, turmeric powder | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch | Thai chilli paste with holy basil is a fragrant, spicy paste used in Thai cuisine. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao. Try rubbing fish with this Thai chilli paste before grilling or frying. Or add to stir fried beef, served with steamed rice. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.8%, citric acid 0.2% |
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