Ingredients
- 400g carrot, cut into wide ribbons
- 1 fresh chilli, diced
- 1 small onion, diced
- 1 clove of garlic, diced
- 20g ginger, diced
- 1 tsp muscovado sugar
- 1 tsp soy sauce
- 3 tbsp peanut butter
- 200ml coconut milk
- 15g black sesame
For your satay sauce, put the chilli, onion, garlic, and ginger in a pan and fry on a medium heat until the onions are soft.
Add the muscovado sugar and allow to caramelise a little.
Add the soy sauce, peanut butter and coconut milk and stir thoroughly.
Put the sauce mixture into the food processor, and blitz until you reach a smooth consistency.
Pour over the carrot ribbons and serve.
