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Sha Cha Jiang and Satay are one and the same thing. "Satay" is the Southern Min (Xiamen, Chaozhou and Taiwan dialect all belong to the Southern Min group of Chinese dialects) pronunciation of Mandarin "Sha Cha", Jiang just means sauce. Cha means tea in Mandarin; the English word TEA is in fact an anglicisation of the Southern Min word
TE. This sauce is not related to the familiar peanut spicy satay sauces of SE Asia.


For grinding
  • 1 star anise
  • 2.5cm by 1 cm (1" x 1/2") cinnamon
  • 1-2 tsp Sancho (Japanese lemon-pepper)
  • 5 pieces amaska (Asian sweet-grass)
  • 1 Tbs dried shrimp, soaked until soft
  • 2-3 dried scallops (conpoy), soaked until soft
  • 2-3 dried oysters, soaked until soft
  • 1-2 tsp lemon peel
  • 1 cup peanuts
  • some raw shrimp heads (w/shells is ok)
  • 2-3 tsp garlic
  • 4 tsp tobanjan (Japanese chilli-bean sauce, salty taste)
  • 2 Tbs sesame oil
  • 1-2 Tbs curry powder
  • 1 Tbs rice vinegar
  • 1 Tbs soy sauce
Other ingredients:
  • 1 medium onion
  • 6-8 Tbsp Peanut Oil
  • Soy sauce
  • Lemon juice
  • Rice-wine Vinegar
  1. Grind the dry ingredients together with a pestle and mortar or a food processor. Add the next level of dryness/dampness and grind these with the dry powder to form a paste. Mix the paste with the wet ingredients to make a homogeneous mixture.
  2. Saute 1 medium onion, very finely minced, in 6-8 Tbs peanut oil.
  3. Add the ground paste and saute/simmer at low heat until it becomes like a
  4. powder. Mix in some more soy and vinegar, and some lemon juice.
  5. Serve with a  raw egg to the sauce just before using and mix well. (*raw egg can be omitted)
* raw egg has approx 1 in 30,000 chance of being contaminated by salmonella.

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Chinese Dipping Sauces