Shacha sauce

Shacha sauce
Commercially available shacha sauce in a bowl with coriander to be used in hot pot
Traditional Chinese	沙茶醬
Simplified Chinese	沙茶酱
Transcriptions Standard Mandarin Hanyu Pinyin shā chá jiàng Southern Min Hokkien POJ sa-te-chiùⁿ

Sha cha sauce (Chinese: 沙茶; Pe̍h-ōe-jī: sa-te; also spelled sa cha sauce), or paste is a Chinese condiment primarily used in Fujian, Teochew, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp.^[1] It has a savory and slightly spicy taste.

The ingredient has multiple uses:

• as a base for soups
• as a rub for barbecued meats
• as a seasoning for stir fry dishes
• as a component for dipping sauces, for example as used in hot pot meals

Shacha sauce is also known as sa-te sauce in the Hokkien dialect, reflecting its origin back to the satay sauce introduced by expatriate Chinese returning from South East Asia. It is however quite different from the peanut-based satay sauce popular in Malaysia, Indonesia, and Singapore.

See also

• List of condiments
• List of sauces
• Siu haau sauce
• Satay sauce
• XO sauce

References

External links

• Photo of a can of sa cha sauce

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