Sa Cha Sauce (Shacha): Chinese Seasoning Paste Explained
Sa cha sauce (沙茶酱, also spelled shacha) is a Chinese seasoning paste made from oil, dried fish, dried shrimp, garlic, shallots and chili. It tastes salty, of seafood and mildly spicy, and in Taiwan and southern China it serves as a dip for hot pot and as a seasoning for beef stir-fries.
Fact sheet
- Also known as
- Shacha, Sha Cha, Sa Cha Jiang, 沙茶酱 / 沙茶醬, oft als „Chinese barbecue sauce“ etikettiert
- Origin
- Chaozhou (Guangdong) und Süd-Fujian; heute vor allem in Taiwan verbreitet
- Taste
- salzig, fischig, nach Garnelen und geröstetem Knoblauch, leicht scharf, ölig-körnig
- Substitute
- kein gleichwertiger Ersatz; Annäherung aus gemahlenen Trockengarnelen, Schalotten, Knoblauch und Chili in Öl
- Storage
- nach dem Öffnen im Kühlschrank, Dosen in ein Glas umfüllen, trockenen Löffel benutzen
- Where to buy
- Asialaden mit chinesischem oder taiwanischem Sortiment, Onlinehandel
Origin and name
The sauce comes from the Chaozhou (Teochew) region in the east of Guangdong Province and from neighboring southern Fujian. Emigrants from these areas brought it to Taiwan, where it now sits in almost every kitchen.
The name has nothing to do with tea, even though the character 茶 otherwise means tea. In the regional dialect, "sa cha" renders the sound of "satay." Traders from Chaozhou knew the peanut skewer sauce from Southeast Asia and gave their own paste the same name. In flavor, sa cha has little in common with satay peanut sauce. If you want to compare the two, cook satay ayam with peanut sauce and taste a spoonful of sa cha next to it.
Ingredients and flavor
Producers fry the ingredients in plenty of oil until they form a grainy, oily paste. Typical ingredients are:
- dried flatfish and dried shrimp
- garlic and shallots
- dried chili
- spices, depending on the maker, such as five-spice powder or sesame
- soybean oil or another vegetable oil
In the jar, the oil separates on top of the dark brown mass. The flavor is deep, salty and fishy with a smoky, roasted note. The heat usually stays mild. On the tongue you feel the fine bits of fish and shrimp, so the paste is not smooth like soy sauce or oyster sauce. English-language labels often call the sauce "Chinese barbecue sauce," which is misleading: it has nothing to do with American barbecue sauce.
Uses
Dip for hot pot
In Taiwan and Chaozhou, sa cha belongs in the dipping bowl for huo guo fire pot. A proven mix: one tablespoon of sa cha, one teaspoon of soy sauce, some chopped garlic and scallions. Many people also stir in a raw egg yolk. That is a regional habit, and perfectly fresh eggs are a must for it.
Stir-fries
The classic is sa cha beef: thinly sliced beef, quickly fried in the wok with sa cha, a little soy sauce and green vegetables. Water spinach, broccoli or bell pepper go well. In the wok beef with oyster sauce, you can replace part of the oyster sauce with sa cha. For chicken, sha cha ji, chicken with shacha sauce shows you the way.
Noodles, grilling, marinades
A spoonful of sa cha in the broth gives noodle soups more depth. Stirred with soy sauce and a little sugar, the paste works for brushing onto grilled meat and vegetables, as in Taiwanese BBQ. Stir-fried noodles with beef can also take a teaspoon of it.
Stir the jar before you measure so oil and solids are evenly mixed. The paste contains a lot of salt, so season the rest of the dish lightly. Fry the paste briefly in hot oil before the meat or vegetables go in, and it develops more roasted aroma.
Substitute
There is no equal substitute. You can get a usable approximation like this:
- Grind two tablespoons of dried shrimp finely.
- Slowly fry one chopped shallot and two garlic cloves in plenty of oil until golden brown.
- Add the shrimp powder and dried chili flakes and roast briefly together.
- Season with a little fish sauce or soy sauce.
For a quick hot pot dip without sa cha, mix Chinese sesame paste with soy sauce and chili oil. It tastes different but works well too.
Allergens
Sa cha sauce contains fish and crustaceans (shrimp) and usually soy. Depending on the recipe, sesame, wheat or peanuts can be added. If you have allergies, read the ingredient list of every jar, because recipes differ between brands.
Buying and storage
You can buy sa cha sauce at Asian grocery stores with a Chinese or Taiwanese section and online. It usually comes in jars or flat metal tins. You rarely find it in a regular supermarket.
Unopened, the sauce keeps for a long time at room temperature. After opening, put it in the fridge. The oil turns firmer there, which does no harm. Transfer the contents of a tin into a clean jar and take the paste out only with a dry spoon. If the oil smells rancid, throw the rest away.