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Satay sauce
港式沙嗲醬
Hong Kong satay sauce is peanut-led, with garlic, shallot, dried flounder or fish sauce, dried shrimp and chilli, and it is made in Hong Kong. It is the sauce of the café's satay beef noodles and the satay hotpot. It is a cousin of Chaoshan sha cha, with far more peanut, and it is not Malaysian satay. Without it, sha cha with a teaspoon or two of peanut butter stands in.
Cautions: read first
- Contains peanut, fish, shrimp (a crustacean) and soy, and some contain sesame, coconut or milk, so read the jar; not for anyone allergic to peanut; refrigerate once opened.
Preparation
Stir it well first; for beef, loosen it with a little water, light soy and sugar before it goes into the wok.
Origin
Hong Kong. Hong Kong-made jars on the Asian grocer's sauce shelf; supermarket Southeast Asian satay sauces have no dried flounder or shrimp and taste different.
Availability in Australia
Easy to find
