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Marion's Kitchen Thai Spicy Satay

 

240ml

The sweet richness of brown sugar is mixed with coconut milk, peanuts and chilli to make this popular sauce and marinade. Traditionally served with skewers of diced meat or chicken, it also partners well with stir fried vegetables. Use to dip deep fried snacks or as Bao sauce.

  • Contains Crustecea, Peanuts and Soybean. Made in a facility that also processess Fish, Sesame and Tree Nuts
  • Contains no gluten ingredients but is manufactured in an environment where gluten may be present or is manufactured overseas.

COOKING INFORMATION

  • Delmaine Code: 03604
  • Size: 240ml
  • Pack Size: 8
  • Country of Origin: Thailand
  • Storage Conditions: Store in a cool Dry Place, Once opened, keep refrigerated
  • Best Before/Use By: Best Before
  • Unopened Shelf Life: 365
  • Open Shelf Life: 21 Days

INGREDIENTS

Water, Brown Sugar, Coconut Milk (9%), Peanuts (4%), Dried Red Chilli, Salt, Soybean Oil, Garlic, Cumin Powder, Shallots, Lemongrass, Galangal, Coriander Powder, Shrimp Paste, Dried Coconut, Kaffir Lime Peel, turmeric Powder, Cinnamon Powder, Vegetable Gum (415).

NUTRITIONAL INFORMATION

Serving Size: 25ml Servings per Pack: 9

Average Quantity Per Serving Per 100g
ENERGY 149kJ 594kJ
PROTEIN 0.8g 3.0g
FAT, TOTAL 1.4g 5.5g
SATURATED 0.6g 2.6g
CARBOHYDRATE 4.7g 18.6g
SUGARS 3.0g 12.0g
SODIUM 298mg 1190mg

From the blog

Inspiration

Storing your beans

Storing your beans

Canned beans should always be stored in cool cabinets away from appliances that produce heat. Dried beans should be stored in airtight containers and used within one year of purchase. The longer you keep the dry beans, the more moisture they lose. This means that older dry beans take longer to soak and cook compared to younger dry beans.
Substituting canned beans for dried beans

Substituting canned beans for dried beans

Often you don't have the  time to soak dried beans overnight and substituting with canned beans is a great option. But remember, dried beans nearyl double in weight and volume when soaked, so the rule of thumb when substituting is used two cans of beans for every cup of dried beans.

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