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Authentic Thai Satay Sauce Recipe from Scratch. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Thai Satay Sauce Recipe from Scratch for Your Thai Satay Chicken Skewers

Our authentic Thai satay sauce recipe makes a genuine Thai peanut satay sauce from scratch to go with Thai satay skewers. This isn’t an easy satay sauce recipe made with peanut butter – there are loads of those out there – although I do share short-cuts. This is a Thai peanut sauce that you’ll want to treat as a cooking project.

If you’re planning on making the Thai chicken satay skewers recipe for sate gai, which we recently shared, which will make you Thai satay chicken in the Southern Thailand style that you’ll find at street food stalls all over Thailand, then you need this recipe for the Thai satay sauce to serve with it.

But note that this is a bit of a cooking project, even if I do share a few short-cuts. This is not one of those easy peanut satay sauce recipes made with crunchy peanut butter. If you want one of those, just make this spicy peanut butter noodles recipe without the noodles. (Although it’s really delicious with the noodles.)

There are so many easy peanut butter satay sauce recipes out there (including my own) that I wanted to share the authentic Thai satay sauce recipe we make, which is a slightly tweaked recipe from chef David Thompson’s Thai Street Food cookbook, for those of you who want to try making a genuine Thai peanut sauce from scratch.

Now before I tell you more about this authentic Thai satay sauce recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could make a small donation to our epic original Cambodian cuisine history and cookbook on Patreon or buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing.

Another option is to use our links next time you’re planning a trip to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let’s tell you all about this authentic Thai satay sauce recipe for a Thai peanut sauce from scratch to serve with your Thai chicken satay skewers.

Authentic Thai Satay Sauce Recipe from Scratch for Thai Satay Skewers

This authentic Thai satay sauce recipe is going to make you a genuine Thai peanut satay sauce from scratch to go with Thai satay skewers – whether it’s for the Thai chicken satay skewers for sate gai, which we recently share, or the Thai pork satay skewers for sate moo, which are so popular in Bangkok.

But do note that this is a bit of a cooking project, and that’s partly why I shared such an easy recipe for the Thai chicken satay skewers, so that you can spend more time on the satay sauce. And trust us, it’s worth it!

So, what do I mean by a cooking project? Well, David’s recipe calls for dried chillies to be soaked, coriander and cumin seeds to be roasted – separately, and a spice paste to be pounded in a mortar and pestle, before you even make the peanut sauce.

Authentic Thai Satay Sauce Recipe from Scratch. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

While I will share a few short-cuts, below, do try the authentic Thai satay sauce recipe first so you can compare the two. But set aside some time to do this properly and treat it as a cooking project: put on some music and open a bottle of wine. Even better, make it with a loved one.

If you’re not a fan of doing so much work for one meal, then you could always double the recipe and gift a jar to a Thai satay sauce loving friend. Or triple it, so you can gift some and have another jar in the fridge for yourself.

I know somebody is going to message me and ask if it freezes well. I have no idea as I’ve never had enough left to freeze. And I have to confess that as with curry pastes, I love making satay sauce from scratch, as I find it therapeutic, and even meditative.

Just a few tips to making chef David Thompson’s authentic Thai satay sauce recipe – with a few tweaks – to go with your Thai satay skewers.

Authentic Thai Satay Sauce Recipe from Scratch. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Authentic Thai Satay Sauce Recipe from Scratch

As usual, I only have a few tips to making David Thompson’s authentic Thai satay sauce recipe to go with your Thai satay skewers.

The chef’s recipe calls for dried red chillies to be soaked. Terence can often be found in our kitchen scooping out some dried chillies from a big bag of the things to be soaked. Don’t miss this step if you can help it. Just make sure to drain the soaked chillies before pounding them, and pop on some plastic gloves before you squeeze out the liquid. If you don’t have any, wash your hands thoroughly in soapy water.

And if you can’t source dried chillies, yes, you can use fresh chillies, they just have a different flavour – they’ll be sharper and will also lack that smokiness.

The chef’s Thai satay sauce recipe calls for the coriander seeds and cumin seeds to be pan-roasted separately in a fry pan or skillet, and then pounded in a mortar and pestle. Next shortcut: use dried ground coriander and ground cumin instead.

You’ll also need to use a mortar and pestle to pound the chopped chillies and other ingredients, so if you don’t have one, now is the time to buy a mortar and pestle. You’ll get a lot of use out it, from pounding spices to crushing peanuts.

Looking for a shortcut to pounding the paste? Sure, you could throw the ingredients in a food processor or blender, but the paste won’t taste as good, as the ingredients are torn apart, rather than pounded together.

Another shortcut? You could always use a store-bought Thai red curry paste, just don’t tell the chef I suggested that if you ever meet him…

Coconut cream is essential to create the richness required of this recipe, but instead of opening a second can of coconut milk that’s required a bit later in the recipe, just add water to some coconut cream.

Authentic Thai Satay Sauce Recipe

Authentic Thai Satay Sauce Recipe from Scratch. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Thai Satay Sauce Recipe from Scratch for Thai Satay Skewers

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This Thai satay sauce recipe makes an authentic Thai peanut satay sauce from scratch to serve with your Thai satay skewers. The recipe calls for dried chillies to be soaked, coriander and cumin seeds to be roasted, and a spice paste to be pounded in a mortar and pestle before you make the peanut sauce. Set aside some time and treat it as a cooking project. The results are worth it!
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Sauce, Snack
Cuisine: Thai
Servings: 4
Calories: 546kcal
Author: Lara Dunston

Ingredients

  • 4 dried long red chillies
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ¼ tsp sea salt
  • 1 tbsp fresh lemongrass chopped
  • 1 tbsp fresh galangal chopped
  • ½ tsp kaffir lime zest
  • 1 tbsp purple shallot chopped
  • 2 tbsp garlic chopped
  • ½ tsp fresh coriander root cleaned and chopped
  • 1 ½ cups coconut cream
  • 2 tbsp palm sugar or brown sugar
  • ½ cup peanuts finely ground
  • ½ cup coconut milk or water or stock
  • 1 tbsp fish sauce or to taste
  • ½ tsp chilli powder
  • pinch salt optional

Instructions

  • Prepare the dried long red chillies by cutting off the stalks, slicing them lengthways, scraping out the seeds, then soaking them in enough water to cover them for around 15 minutes until soft.
  • While the chillies are soaking, in a dry frying pan or skillet, toast the coriander seeds and cumin seeds separately until fragrant, shaking the pan often to prevent the seeds from burning. Transfer the spices to a mortar and pestle and pound them finely, then set them aside.
  • Drain the soaked chillies to squeeze out as much liquid as possible (wash your hands thoroughly with soap afterwards), then roughly chop them.
  • Using the mortar and pestle, pound the chopped chillies with a ¼ tsp salt, then gradually add the following ingredients, one at a time, pounding each ingredient into a fine paste, before adding the next ingredient, starting with the chopped fresh lemongrass, then chopped galangal, then kaffir lime zest, chopped purple shallots, garlic, and coriander roots.
  • Once you have finished pounding the paste, stir in the dried spices.
  • In a small pan over medium, heat 1 cup of the coconut cream and simmer for a couple of minutes, then add the paste, stir it in to combine it well with the coconut cream and fry it gently for 4-5 minutes until fragrant and oily, stirring regularly.
  • Add the palm sugar, stir it in, then moisten the sauce with the remaining half cup of coconut cream, simmer for a few minutes, then stir in the ground peanuts, simmer for five minutes, then moisten with ½ cup of coconut milk (or equivalent of stock or water).
  • Add the fish sauce (add a quarter or half first then taste, then add more as you like), chilli powder and optional salt, taste and adjust further if needed to suit your palate. It should be a little oily, rich, dark, sweet, nutty, and spicy.
  • Remove the satay sauce from the heat and set it aside for an hour or half an hour if you have time – “it will improvely happily”, as David Thompson says. Serve it at room temperature – or warm it up just a little – with your satay skewers.

Nutrition

Calories: 546kcal | Carbohydrates: 24g | Protein: 11g | Fat: 50g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 542mg | Potassium: 759mg | Fiber: 6g | Sugar: 7g | Vitamin A: 525IU | Vitamin C: 70mg | Calcium: 78mg | Iron: 6mg

Please do let us know in the comments below if you make this authentic Thai satay sauce recipe for a Thai peanut sauce from scratch to serve with your Thai satay skewers as we’d love to know how it turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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