Shacha 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.
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