Dish

Shacha Sauce

Shacha sauce is a versatile condiment that can be used as a marinade, dipping sauce, or stir-fry sauce. It pairs well with seafood, meat, and vegetables. The sauce is typically made by grinding together the ingredients and then simmering them in oil until fragrant. Shacha sauce is a staple in Taiwanese and Fujianese cuisine and is also commonly used in other parts of China and Southeast Asia.

Asian cuisine› East Asian cuisine› Taiwanese cuisine

Sauce

Origins and history

Shacha sauce originated in the Fujian province of China and was brought to Taiwan by immigrants. It is now a popular condiment in Taiwanese cuisine and is also commonly used in other parts of China and Southeast Asia.

Dietary considerations

Shacha sauce is not suitable for those with shellfish allergies as it contains dried shrimp. It is also high in sodium and should be consumed in moderation by those on a low-sodium diet.

Variations

There are many variations of shacha sauce, with some recipes calling for additional ingredients such as peanuts, sesame seeds, or Chinese five-spice powder. Some versions also use different types of chilies or omit the dried shrimp for a vegetarian option.

Presentation and garnishing

Shacha sauce can be presented in a small dish or bowl alongside the main dish. It can be garnished with chopped scallions or cilantro for added flavor and color.

Tips & Tricks

When using shacha sauce as a marinade, be sure to not over-marinate the meat as the high sodium content can make it too salty. Store shacha sauce in an airtight container in the refrigerator for up to 1 month.

Side-dishes

Shacha sauce pairs well with steamed or stir-fried vegetables, grilled meats, and seafood dishes such as shrimp or scallops. It can also be used as a dipping sauce for dumplings or as a marinade for tofu or chicken.