Recipe

Homemade East Asian Style Shacha Sauce

Umami Explosion: East Asian Shacha Sauce

4.6 out of 5

Indulge in the rich and savory flavors of East Asian cuisine with this homemade Shacha Sauce recipe. Originating from Taiwan, this versatile condiment adds a burst of umami to any dish, making it a staple in East Asian cooking.

Sauce› Shacha Sauce

Asian cuisine› East Asian cuisine› Taiwanese cuisine

Asian cuisine› East Asian cuisine

Preparation time

15 minutes

Cooking time

15 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if oyster sauce is substituted with a vegan alternative), Gluten-free, Dairy-free, Nut-free

Allergens

Soy, Shellfish

Not suitable for

Paleo, Keto, Low-carb, Soy-free, Shellfish allergy

Ingredients

This East Asian adaptation of Shacha Sauce maintains the essence of the original Taiwanese recipe while incorporating flavors commonly found in East Asian cuisine. The spices and ingredients used are tailored to suit the taste preferences of East Asian cooking, resulting in a sauce that complements the flavors and ingredients commonly used in this region. We alse have the original recipe for Shacha Sauce, so you can check it out.

1 cup (240ml) soybean oil 1 cup (240ml) soybean oil
6 cloves of garlic, minced 6 cloves of garlic, minced
2 shallots, finely chopped 2 shallots, finely chopped
1/4 cup (30g) dried shrimp, soaked and minced 1/4 cup (30g) dried shrimp, soaked and minced
2 tablespoons (30g) Chinese five-spice powder 2 tablespoons (30g) Chinese five-spice powder
2 tablespoons (30g) sesame oil 2 tablespoons (30g) sesame oil
2 tablespoons (30g) oyster sauce 2 tablespoons (30g) oyster sauce
2 tablespoons (30g) hoisin sauce 2 tablespoons (30g) hoisin sauce
2 tablespoons (30g) chili paste 2 tablespoons (30g) chili paste
1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
1 teaspoon (5g) salt 1 teaspoon (5g) salt

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 12g, 1.5g
Carbohydrates (total, sugars): 3g, 1g
Protein: 1g
Fiber: 0g
Salt: 0.6g

Preparation

1.
Heat soybean oil in a pan over medium heat.
2.
Add minced garlic and chopped shallots to the pan. Sauté until fragrant and golden brown.
3.
Add minced dried shrimp to the pan and cook for an additional 2 minutes.
4.
Stir in Chinese five-spice powder, sesame oil, oyster sauce, hoisin sauce, chili paste, brown sugar, and salt. Mix well to combine.
5.
Reduce heat to low and simmer the sauce for 10 minutes, stirring occasionally.
6.
Remove from heat and let the sauce cool completely.
7.
Transfer the sauce to a sterilized jar or airtight container. Store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

Dried shrimp — Make sure to soak the dried shrimp in water for about 10 minutes before mincing them. This will soften them and make them easier to incorporate into the sauce.

Tips & Tricks

For a spicier sauce, increase the amount of chili paste according to your preference.
Adjust the sweetness by adding more or less brown sugar.
Experiment with different spices or herbs to customize the flavor profile of the sauce.
Use a high-quality soybean oil for the best results.
Store the sauce in a sterilized jar or airtight container to prolong its shelf life.

Serving advice

Serve this East Asian Shacha Sauce as a dipping sauce for dumplings, grilled meats, or spring rolls. It can also be used as a marinade for chicken, beef, or tofu before grilling or stir-frying.

Presentation advice

Transfer the sauce to a small serving bowl or individual dipping bowls. Garnish with a sprinkle of chopped green onions or sesame seeds for an attractive presentation.