Shacha Sauce (Chinese Satay Sauce)
東南アジアから逆輸入！干しエビと魚の旨味が爆発する「中華サテソース」
Description
A seafood-condensed paste boasting massive popularity in Fujian and Guangdong (Chaozhou). Introduced by overseas Chinese returning from SE Asia, it's the Chinese evolution of 'Satay Sauce'. Dried shrimp, dried brill fish, garlic, shallots, and peanuts are fried into a thick paste. Radiates intense ocean aroma and depth.
Classification: Everyone, Condiment, Umami Seasoning, Seafood, Guangdong Cuisine, Fujian Cuisine, Hot Pot, Dipping Sauce
Shops selling Shacha Sauce (Chinese Satay Sauce)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybean oil
- Dried shrimp
- Dried fish(Brill etc.)
- Garlic
- Shallot
- Peanuts
- Soy sauce
- Chili
Instructions
- [Authentic Recipe]
- [Ultimate Chaozhou Hot Pot Dip]: Mix Shacha sauce with sesame oil and scallion as the dip for Chaoshan Beef Shabu-shabu (without it, the hot pot fails).
- Dissolve as the soup base for Fujian's famous 'Shacha Mian' (Satay Noodles).
- Seasoning for beef or shrimp stir-fries (Shacha Niu Rou).
Learn more Substitutes, pairings, tips
Key spices
Intense ocean umami of dried fish/shrimp mixed with peanut depth and garlic punch
Substitutes at Japanese supermarkets
(Too complex to substitute. Mix XO sauce and peanut butter for a similar vibe)
Pairing
Beef Shabu-shabu / Chinese Noodles (Shacha Mian)
Trivia
SE Asian Satay is sweet and peanut/coconut-dominant, but Chinese Shacha focuses on 'dried fish/shrimp', featuring strong umami and saltiness. The round tin from the 'Huangpai' brand is the staple.
Eating tips & etiquette
Looks like thick brown mud. Because the seafood extract is so strong, pairing it with 'meat' like beef triggers a synergistic sea-and-land umami explosion (amino acid bomb).
Allergen
Shrimp, Seafood, Peanuts, Soybeans, Wheat