Sakura Shrimp Sauce
東港の海の宝石！サクラエビの香ばしさが瓶に詰まった万能海鮮ソース
Description
An umami condiment bottling 'Yinghua Xia' (Sakura shrimp)—a specialty of Donggang, southern Taiwan—stir-fry-braised crispy in oil with garlic, shallots, and chili.
Classification: For Everyone,Premium Condiment,Sakura Shrimp Umami Bomb
Shops selling Sakura Shrimp Sauce
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Yinghua Xia(Sakura shrimp)
- Soybean oil
- Garlic
- Shallots
- Chili
- Salt
Instructions
- [Usage Secret]
- [Yinghua Xia Chao Fan (Sakura Shrimp Fried Rice)] Just adding
- tbsp of this sauce when making fried rice explodes the intense shrimp savoriness, completing shop-quality 'Yinghua Xia Chao Fan' in
- minute.
- [Boiled Veg Topping] Just topping boiled cabbage or bok choy (Tang Qingcai) with
- spoonful of this sauce alongside Jiangyou Gao turns veg into a feast.
- [Mixed Noodles] Toss boiled Somen or udon with this sauce, sesame oil, and scallions to make supreme 'Seafood Mixed Noodles'.
Learn more Substitutes, pairings, tips
Key spices
Intense savoriness of Sakura shrimp and shallot aroma
Substitutes at Japanese supermarkets
Mix Japanese edible chili oil and dried Sakura shrimp
Pairing
Fried rice, Boiled veg, Boiled noodles, Cold tofu
Trivia
[For Everyone] One of the Big Three Taiwanese bottled seafoods alongside Ganbei Jiang (Scallop Sauce) and Xiaoyu Jiang. Sakura shrimp shells are thin and soft, eliminating the discomfort of shells poking the mouth, allowing direct tasting of crisp texture and shrimp sweetness. Many Taiwanese eat it straight from the jar as a drink snack; sinfully delicious.
Eating tips & etiquette
[Unique Eating] When making an omelet (like Caipu Dan), mixing 1 spoonful of this Yinghua Xia Jiang into the egg liquid yields the 'ultimate seafood omelet' bursting with shrimp umami!
Allergen
Shrimp, Soy (from oil)