Shacha sauce
| Shacha sauce | |||||||||||
Commercially available shacha sauce in a bowl with coriander to be used in hot pot
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| Traditional Chinese | |||||||||||
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| Simplified Chinese | |||||||||||
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| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | shā chá jiàng |
| Southern Min | |
| Hokkien POJ | sa-te-chiùⁿ |
Sha cha 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. It has a savory and slightly spicy taste.
The ingredient has multiple uses:
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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Wikipedia