I'm recently addicted to Shacha sauce 沙茶酱, also known as Taiwanese barbeque sauce. I think part of me still misses Taiwan! It is savoury and has a seafoody, nutty and spicy flavour, which reminds me of XO sauce. Widely used in Taiwanese cuisines such as in soups, as a rub for barbecued meats, seasoning for stir-fry dishes and as a dipping sauce for hot pot. You can get it from any Chinese grocer (I think, I hope), well I got mine from Chinatown in London and the popular brand is Bull's head. Here's the ingredient list if you are interested: Soy bean oil, dried lizard fish 九母鱼干, garlic, spices, shallots, sesame, coconut powder, chili powder, salt, flavour enhancer.
I added some into my usual chicken and garlic chives stir-fry and it was really delicious. It totally changed the flavour of the dish - the sauce was meaty, shrimpy, spicy, so good with rice!
Ingredients: serves 3
- 750g chicken pieces - chopped
- 1 onion - sliced
- 1 carrot - chopped
- 2 tbs fermented soya bean paste (taucu)
- 2 tbs shacha sauce
- 1/4 cup Shaoxing wine
- 1/3 cup water
- 200g Chinese garlic chives - chopped into 1 1/2-inch lengths
- Heat up a bit of oil in a pan, stir-fry onions until soft and translucent.
- Add carrots and chicken pieces, stir-fry until chicken is slightly browned.
- Mix in soya bean paste and shacha sauce.
- Add Shaoxing wine, stir-fry until dry.
- Pour in water and leave to simmer until thickened (about 30 mins).
- Stir in chives and fry for a few mins or until chives are limpy.
- Add any seasonings if needed (it was quite salty with the taucu for me).