Homemade Taiwanese Shacha Sauce is a must-have for hot pot and stir-fry! Ready in 20 mins., taste better than store-bought, and with better oil and ingredients! Perfect for sha cha beef or hot pot! Makes 3/4 cup.
Course sauce
Cuisine Taiwanese
Keyword sa cha sauce, shacha sauce, shacha sauce recipe
Finely mince the garlic and shallot and grate the ginger. Separate them into 3 separate piles.
In a heavy-bottom saucepan, start the pan cold with 4 tbsp avocado oil. Add the garlic and simmer over low heat to infuse the oil with garlic flavor. Stir with a wooden spoon until the garlic turns in light golden brown, about 5 minutes.
Add the shallot. Stir the sauce periodically for another 5 minutes. Make sure the aromatics aren’t burnt. Keep the heat low.
Add the ginger, 1 tsp salt, and the remaining 2 tbsp avocado oil and continue to gently bloom and infuse the oil over low heat for another 2-3 minutes.
Add the sesame seeds, shrimp powder, and toasted sesame oil. Continue to stir the sauce and simmer for another 3 minutes.
Add the shredded coconut, black pepper, coconut aminos, and gochugaru, if using. Stir and bring it to a gentle simmer, about 3 minutes.
Season with the remaining 1 tsp salt and turn off the heat.
Once the shacha sauce is cool to room temperature, transfer it into a glass jar to pack and seal. Store the sauce in the fridge. Good for 2-3 weeks.
Video
Notes
Ingredients substitutions
Use light olive oil: Instead of avocado oil
Add a pinch of cayenne pepper for a hint of spice: If you can’t find gochugaru (Korean red pepper flakes)
An extra tablespoon of avocado oil: For those who are intolerant to toasted sesame oil
How to use the sauce - Use it as a stir-fry sauce, Add it to soup for extra flavor, Use as a dipping sauce - great for grilled meats and steak, or as a barbeque sauce - great for vegetables, chicken, seafood, beef, pork, and lamb BBQ.