Sunhini Satay Sauce

Still unsure how to use Sunhini? Allow it to be the star of a delicious dish. This Sunhini Satay Sauce can accompany your fried tofu, be generously poured into your noodle stir fry or be the dressing for a crunchy salad (which is shown below). You can make it in advance and let it sit in the fridge for that night when dinner inspiration is non-existent. Allow this Sunhini Satay Sauce to zest-up your meal, and your night.

Sunhini Satay Sauce

Serves: 2 as a side

Prep time: 20 mins


For the sauce:

  • 3 heaped tbsp Coconut Sunhini

  • 125ml water

  • 3 tsp brown sugar

  • 4 tsp soy sauce

  • 1/2 fresh red chili

  • 1cm thumb of fresh ginger

  • juice of 1 lime

For the salad:

  • 1 courgette

  • 1 carrot

  • 1 red pepper

  • handful of green beans

  • 1/4 small red cabbage

  • fresh coriander, chilli and black sesame to serve


  1. For the satay sauce, blend all the ingredients together in a high speed blender. Add more chilli if you like it more spicy. You can store this in a jar in the fridge for a week.

  2. For the salad, using a julienne peeler, peel the carrot and courgette into a large mixing bowl. Slice the pepper, cabbage and green beans into thin strips.

  3. Toss the vegetables in the satay sauce and garnish with coriander, fresh chilli and black sesame.

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