Sa cha sauce

Sa cha sauce

By
From
The Real Food of China
Makes
625 ml
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
2 1/2 tablespoons dried shrimp
2 1/2 tablespoons dried scallops
12 dried red chillies
2 star anise
1/2 cinnamon stick
200g raw, skinned peanuts
2 1/2 tablespoons sugar
1 1/2 tablespoons mild curry powder
2 tablespoons sesame oil
60ml clear rice wine
2 1/2 tablespoons clear rice vinegar
80ml dark soy sauce
80ml sweet bean sauce
2 teaspoons shrimp paste
80ml peanut oil
1 onion, finely chopped

Method

  1. Put the dried shrimp, scallops and chillies in separate heatproof bowls, cover each with boiling water and soak for 30 minutes, or until softened. Drain well.
  2. Using an electric spice grinder, grind the star anise and cinnamon to form a powder. Combine in a food processor with the shrimp, scallops and chillies and process until finely chopped. Add the peanuts, sugar, curry powder, sesame oil, rice wine, vinegar, soy sauce, sweet bean sauce and shrimp paste and process until a fine paste forms.
  3. Heat the peanut oil in a saucepan over a medium heat, then add the onion and cook, stirring often, for about 7 minutes, or until soft. Add the paste in the processor and stir over a medium–low heat for 5–6 minutes, or until fragrant (stir often, so the sauce doesn’t catch on the base of the pan and burn). Cool, then transfer to a container, seal and refrigerate. Sa cha sauce will keep, refrigerated, for up to 2 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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