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Sacha Sauce
Sacha Sauce is a traditional Taiwanese recipe for a classic aromatic sauce of garlic, inger, sesame seeds, dried prawns and coconut with soy sauce and Korean chilli flakes. The full recipe is presented here and I hope you enjoy this classic Taiwanese version of: Sacha Sauce.
prep time
5 minutes
cook time
20 minutes
Total Time:
25 minutes
Serves:
12
Rating: 
Tags : Sauce RecipesTaiwan Recipes
Shacha sauce, also known as Bullhead bbq sauce, is a super aromatic sauce and is commonly used in Taiwanese cuisine. Sha cha sauce is the Taiwanese take on Malaysian satay sauce with loads of garlic, ginger, shallot, and a seafood flavour.
Ingredients:
30g (1 oz) garlic cloves, finely minced
50g (1.8 oz) shallot, finely minced
20g (0.8 oz) ginger, grated
6 tbsp groundnut oil, divided
2 tsp coarse sea salt, divided
2 tsp toasted white sesame seeds
1.5 tbsp dried prawn (shrimp) powder
1 tbsp toasted sesame oil
3 tsp finely-shredded coconut (unsweetened)
¼ tsp freshly-ground black pepper
2 tbsp soy sauce
½ tsp gochugaru, Korean red pepper (chilli) flakes, optional
Method:
Place a cold heavy-based pan over low heat and add 4 tbsp groundnut oil. When hot, add the garlic and continue to simmer over low heat to infuse the oil with garlic flavour. Stir-fry with a wooden spoon until the garlic is golden brown (about 5 minutes).
At this point, add the shallot and stir-fry the mixture for 5 minutes more, ensuring that neither the shallot or the garlic burn (or the sauce will be bitter).
Add the ginger along with 1 tsp salt, and the remaining groundnut oil. Continue to stir the sauce, simmering gently for 3 minutes.
Now stir in the shredded coconut, black pepper, soy sauce and gochugaru. Bring everything to a gentle simmer, stirring and cook for 3 minutes.
Season with the remaining salt then turn off the heat and allow the shacha sauce to cool completely.
Once cold, spoon into a glass jar then seal securely. Store in the refrigerator, where it will keep for 2-3 weeks.
