Shacha sauce, which is also called Bullhead BBQ sauce, is a very fragrant sauce that is often used in Taiwanese food. Thai satay sauce is similar to Malaysian satay sauce. Sha cha sauce has a seafood flavor and a lot of garlic, ginger, and shallots.
My homemade version uses the best oil and is easy, healthy, and has no hard-to-find ingredients. It only takes 20 minutes and gives you enough for a few weeks, plus recipes for Sha cha chicken and Sha cha beef that you can use right away!
Crispy shrimp smothered in a complex, savory sauce is a delicious way to add Asian flair to any meal Sa cha shrimp is a classic dish that spotlights the highly craveable flavor of sa cha sauce With origins in Chaozhou, China and influences from Southeast Asian cuisine, sa cha shrimp has become popular across Asia and beyond.
Keep reading to learn all about sa cha shrimp – the ingredients origins and why it’s so addictive. Plus get tips for making it at home along with creative ways to use sa cha sauce in everyday cooking.
What Exactly is Sa Cha Shrimp?
Sa cha shrimp features shrimp braised in a thick, fragrant sauce called sa cha sauce. The sauce is made from soybean oil, garlic, shallots, chilies, dried baby anchovies (nian yu), and dried shrimp. When combined, these ingredients create an orange-brown sauce with an intense umami flavor and just a touch of sweetness and spice.
To make sa cha shrimp, the sauce is cooked in a wok or skillet until aromas develop. Shrimp and sliced vegetables like onion and bell pepper are added and tossed until evenly coated. The dish is typically served over a bowl of steaming white rice.
Sa cha shrimp stands out for its complex yet balanced flavor profile. The sauce clings to each piece of shrimp, infusing it with aromatic garlic, onions, and chilies plus an ocean-like essence from the dried seafood. Every bite is bursting with flavor.
Origins of Sa Cha Sauce
Sa cha sauce has its origins in Chaozhou, a region of eastern Guangdong, China. It’s considered an evolved adaptation of the popular Southeast Asian peanut satay sauce.
When Chaozhou locals encountered satay sauce through trade and exploration, they reinterpreted it using local ingredients like soybean oil, dried seafood, and chilies instead of peanuts. Over time, the sauce became a staple condiment of Teochew and Fujian cuisines as well.
Despite blurry origins, sa cha sauce today has a decidedly Chinese identity. The name translates to “sand tea” describing its sandy texture. It can still be called “satay sauce” in some regions. While recipes vary, the use of dried shrimp and fish makes sa cha sauce unique from satay.
What Makes Sa Cha Shrimp So Addictive?
There are several reasons sa cha shrimp is considered so delicious and addictive:
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Complex, savory sauce – The sa cha sauce is key, with its intense umami flavor plus sweet, spicy and aromatic notes.
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Perfect pairings – Shrimp and vegetables absorb flavors from the thick sauce beautifully.
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Textural contrast – Crispy shrimp and vegetables offset the thick, clingy sauce.
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Balanced yet bold – Strong flavors from garlic, dried shrimp and chilies but perfectly balanced.
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Versatile – Sa cha sauce improves everything from stir fries to hot pot dipping.
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Satisfying – Served over rice, it’s a complete, satisfying meal.
The sa cha sauce truly elevates shrimp’s sweet, briny flavor. It provides the perfect amount of salty, sweet, spicy and aromatic sensations in each bite. The textural contrasts keep you coming back for more!
How to Make Sa Cha Shrimp at Home
Here is a simple sa cha shrimp recipe you can make at home:
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbsp sa cha sauce
- 2 Tbsp vegetable oil
- Salt and pepper to taste
Instructions:
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Heat oil in wok over high heat. Add onion and bell pepper and stir fry 2-3 minutes.
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Add garlic and stir fry 1 minute more.
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Add shrimp and continue stir frying 3-4 minutes until opaque.
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Stir in sa cha sauce until evenly distributed.
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Season with salt and pepper.
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Serve over steamed rice.
Cook time is less than 15 minutes start to finish. Adjust sa cha sauce amount to preference. Add other vegetables like bok choy or mushrooms if desired.
Creative Ways to Use Sa Cha Sauce
Beyond sa cha shrimp, a jar of sa cha sauce can inspire all kinds of dishes:
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Sa cha chicken or beef stir fry
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Sa cha fried rice or noodles
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Sa cha grilled vegetables
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Sa cha omelette or scrambled eggs
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Sa cha dipping sauce for dumplings
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Sa cha marinade for meat
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Sa cha dressing for salad
A little sa cha sauce adds a flavor punch to any recipe. Experiment with proteins, veggies and cooking methods until you find your favorite uses.
Where to Buy Sa Cha Sauce and Shrimp
Authentic sa cha sauce can be found at most Asian grocery stores or purchased online. Popular brands include Bull Head and Lee Kum Kee. When buying shrimp, opt for fresh raw jumbo shrimp from the seafood counter. Peel, devein and pat dry before cooking for best texture.
If you don’t want the hassle of making it yourself, many Chinese or Asian fusion restaurants offer sa cha shrimp. Check menus at restaurants specializing in Chaozhou, Fujian, Taiwanese cuisines. You may also find ready-to-eat sa cha shrimp on delivery apps.
Is Sa Cha Shrimp Healthy?
Like many fried dishes, sa cha shrimp is high in sodium, cholesterol and saturated fat. Each serving provides a good amount of protein from shrimp but is best enjoyed occasionally in moderation. Those looking for a healthier cooking method can try steaming or baking the shrimp instead of frying before coating in sauce.
Sa Cha Shrimp – A Must-Try Asian Flavor Bomb
With its tantalizingly complex sauce, sa cha shrimp has earned its place as a staple of Chaozhou and Fujian cooking. The rich dried shrimp and seafood flavors paired with shrimp and veggies creates an umami depth unmatched in other recipes. Striking the perfect balance between sweet, salty, savory and spicy, sa cha shrimp has a highly craveable flavor profile unlike any other. Tracking down the key sa cha sauce ingredient opens the door to all kinds of culinary creativity. If you love exploring Asian cuisine, be sure to give sa cha shrimp or one of its many flavorful variations a try soon.
What is Shacha sauce
It’s a regional Chinese sauce made from dried shrimp, flatfish, and different spices. It’s also called sha cha or sacha. The sauce’s mix of fragrant herbs and seafood flavors makes it great for dipping in hot pot and adding to stir fries.
This Taiwanese barbecue sauce was first based on the peanut-based sa te sauce from Malaysia and Indonesia. It was later changed by people in Chaozhou and became an important part of Fujianese and Taiwanese food.
It’s often sold as “Chinese BBQ Sauce,” but it doesn’t look or taste anything like American-style barbecue sauce.
My recipe is based on the Taiwanese Bullhead barbecue sauce version (source), which is different from the southeast Asia sate sauce that contains peanut butter.
This homemade sauce recipe for bullhead barbecue sauce is better than others because it’s healthier, tastes great, and has a lot of umami.
- This sauce is thick and smells great. It’s great for stir-fry, soup, Chinese BBQ sauce for hotpot, and stew.
- Making it is easy because you only need to prepare and cook a few simple ingredients.
- Better oil: I use avocado oil in my homemade recipe because it is high in healthy fats and a much better choice for your health than vegetable or soybean oil. Plus, there is no added sugar.
This sauce is easy to make and tastes great. It’s great for quick stir-fries when you need to make dinner quickly after work. The good news is that the things you need to make sha cha jiang are easy to find at any Asian grocery store.
- Aromatics: Garlic, shallot, ginger
- Toasted white sesame seeds, coarse salt, dried shrimp powder, finely shredded coconut, black pepper, and Korean red pepper flakes are some of the dried spices that can be used.
- Other: Avocado oil, toasted sesame oil, and coconut aminos
- Use light olive oil: Instead of avocado oil
- To add a little heat, add a pinch of cayenne pepper. If you can’t find gochugaru (Korean red pepper flakes),
- Someone who can’t handle toasted sesame oil should add an extra tablespoon of avocado oil.
How to store the sauce
Regardless of which version you choose, the tasty sacha sauce should be kept in the fridge in a glass jar that won’t let air in.
How long can you keep it? If you make the sauce from scratch, it should be used within two to three weeks. If you buy it at a Chinese grocery store, on the other hand, it will last you a few months.
Shrimp And Cauliflower with Sa Cha Sauce (lee kum kee)/ Sha Cha Sauce Recipe
FAQ
What is a substitute for sa cha sauce?
Is sa cha spicy?
What is the difference between shacha and satay?