Shacha Sauce is a traditional Taiwanese recipe for a classic condiment of a blend of coconut, dried shrimp, garlic and shallot in an oil, salt and vinegar base. The full recipe is presented here and I hope you enjoy this classic Taiwanese version of: Shacha Sauce.
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Shacha sauce (Chinese: 沙茶; Pe̍h-ōe-jī: sa-te) is a savory, slightly spicy Chinese condiment used in Minnan cuisine (primarily Teochew, Hokkien, and Taiwanese). It is made from soybean oil, garlic, shallots, chilli, and dried shrimp. It is also sometimes sold as 'Chinese barbecue sauce'. The coconut aminos called for in the recipe is aa substitute for soy sauce, you can replace this with soy sauce.
In a heavy-based saucepan, start the pan cold with 4 tbsp avocado oil. Add the garlic and simmer over low heat to infuse the oil with garlic flavour. Stir with a wooden spoon until the garlic turns in light golden brown (about 5 minutes).
Add the shallot and continue cooking, stirring the sauce periodically for another 5 minutes. Make sure the aromatics don't burn during this time. Keep the heat low.
Add the ginger, 1 tsp salt, and the remaining 2 tbsp avocado oil and continue to gently bloom the spices and infuse the oil over low heat for another 2-3 minutes.
Now add the sesame seeds, shrimp powder, and toasted sesame oil. Continue to stir the sauce and simmer for another 3 minutes.
Add the grated coconut, black pepper, coconut aminos, and gochugaru, if using. Stir and bring to a gentle simmer (about 3 minutes).
Season with the remaining 1 tsp salt and turn off the heat.
Once the shacha sauce has cooled to room temperature, transfer it into a glass jar to pack and seal. Store the sauce in the refrigerator where it will keep for 2-3 weeks.
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