Ingredients
- 50 grams garlic
- 30 grams shallots
- 20 grams dried shrimp
- 10 grams chili peppers
- 5 grams sand ginger
- 5 grams star anise
- 5 grams cinnamon
- 5 grams cloves
- 5 grams Sichuan peppercorns
- 2 grams fennel seeds
- 2 grams cardamom seeds
- 2 grams nutmeg
- 500 milliliters vegetable oil
- 100 grams fermented soybean paste
- 100 grams peanut butter
- 50 milliliters soy sauce
- 50 milliliters rice wine
- 30 grams sugar
- Salt to taste
Per serving
Calories: 220 kcal
Proteins: 3 g
Fats: 19 g
Carbohydrates: 10 g
Method
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In a blender or food processor, combine the garlic, shallots, dried shrimp, chili peppers, sand ginger, star anise, cinnamon, cloves, Sichuan peppercorns, fennel seeds, cardamom seeds, and nutmeg. Blend until you have a fine paste.
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Heat the vegetable oil in a wok or deep pan over medium heat. Add the spice paste and stir-fry for about 5 minutes until fragrant.
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Add the fermented soybean paste and continue to stir-fry for another 5 minutes.
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Reduce the heat to low and add the peanut butter, soy sauce, rice wine, sugar, and salt. Stir well until all the ingredients are fully incorporated and the sauce is smooth.
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Simmer the sauce over low heat for 20-30 minutes, stirring occasionally to prevent burning.
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Remove from heat and let the sauce cool down.
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Once cooled, transfer the sauce to a jar or airtight container and store it in the refrigerator.
Sha cha sauce is incredibly versatile and can be used as a dipping sauce, marinade, or stir-fry sauce. It pairs exceptionally well with grilled meats, seafood, tofu, and vegetables. It is often served with hot pot dishes, barbecue skewers, and noodle dishes.
Sha cha sauce is a deeply flavorful condiment that adds a rich and savory taste to a variety of dishes. Its complex blend of spices, combined with the umami from fermented soybean paste and nutty creaminess from peanut butter, creates a unique and irresistible flavor profile. Whether used as a marinade, dipping sauce, or stir-fry sauce, Sha cha sauce is sure to enhance the taste of your meals.
Facts about the sauce:
- Sha cha sauce is often referred to as “Chinese BBQ sauce” due to its frequent use in barbecue dishes.
- It is a popular ingredient in Taiwanese beef noodle soup, adding depth and complexity to the broth.
- The name “Sha cha” comes from the Chinese word for “sand tea,” which is believed to be a loose translation of the Indonesian word “sate” (skewered meat).
- Sha cha sauce can vary in spiciness, depending on the amount of chili peppers used. Some versions may have a milder taste, while others can be quite fiery.
- It is widely available in Asian grocery stores or can be made from scratch using the traditional recipe.
