Homemade Shacha Sauce

Ingredients

• 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 dried shrimp, soaked and minced 1/4 cup dried shrimp, soaked and minced
• 2 tablespoons chili flakes 2 tablespoons chili flakes
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• 2 tablespoons peanut butter 2 tablespoons peanut butter
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 3g (1g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Heat the soybean oil in a pan over medium heat.
2. 2.
   Add the minced garlic and chopped shallots to the pan and sauté until golden brown.
3. 3.
   Add the minced dried shrimp, chili flakes, and sesame seeds to the pan. Cook for 2-3 minutes until fragrant.
4. 4.
   Remove the pan from heat and let the mixture cool for a few minutes.
5. 5.
   Transfer the mixture to a blender or food processor. Add peanut butter, soy sauce, sugar, rice vinegar, five-spice powder, black pepper, and salt. Blend until smooth and well combined.
6. 6.
   Pour the sauce into a jar or airtight container and let it cool completely before refrigerating.
7. 7.
   Store the Shacha Sauce in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in warm water for 10 minutes before mincing to soften them and remove excess saltiness.

Tips & Tricks

• Adjust the amount of chili flakes to control the spiciness of the sauce.
• For a smoother texture, strain the sauce after blending to remove any remaining bits of dried shrimp or sesame seeds.
• Experiment with adding a dash of Chinese rice wine or oyster sauce for additional depth of flavor.
• Use Shacha Sauce as a marinade for meats, a dipping sauce for dumplings, or a flavor enhancer in stir-fries and noodle dishes.
• Double the recipe and store the extra sauce in the freezer for future use.

Serving advice

Serve Shacha Sauce as a condiment alongside grilled meats, seafood, or vegetables. It can also be used as a dipping sauce for hot pot ingredients or as a flavor booster in noodle soups.

Presentation advice

Transfer the Shacha Sauce to a small serving bowl or dish and garnish with a sprinkle of sesame seeds or chopped green onions for an appealing presentation.