What is a Substitute for Shacha Sauce?Find the Perfect Alternative!
Friends, the rich, mellow and unique flavor of Shacha Sauce is simply a treasure in the food world. Whether it's for mixing with noodles, dipping meat, or cooking dishes, it's truly remarkable. But what if you run out of Shacha Sauce unexpectedly? What can you use as a substitute?
Substitute Option 1: Peanut Butter + Chili Sauce + Soy Sauce
Ingredients
Peanut Butter: 2 - 3 tablespoons
Chili Sauce: 1 - 2 tablespoons
Soy Sauce: 1 - 2 tablespoons
Steps
1.Take a clean bowl and put 2 - 3 tablespoons of peanut butter into it. If the peanut butter is thick, add a small amount of warm water and gently stir with a chopstick to slightly thin it out, making it easier to mix with other seasonings later.
2.Add 1 - 2 tablespoons of chili sauce to the bowl according to your personal tolerance for spiciness.
3.Then pour in 1 - 2 tablespoons of soy sauce and continue to stir with a chopstick. When stirring, pay attention to turning the sauce from the bottom up to ensure even mixing of every part.
4.If you want a richer texture, you can add some chopped peanuts. First, roast the peanuts, peel them, crush them slightly with a rolling pin, and then sprinkle them into the sauce and mix well.
This substitute combination is especially suitable for spreading on bread, pairing with steamed buns, or as a dressing for cold dishes.
Substitute Option 2: Seafood Sauce + Salad Dressing + Cumin Powder
Ingredients
Seafood Sauce: 2 tablespoons
Salad Dressing: 3 tablespoons
Cumin Powder: an appropriate amount
Steps
1.Put 2 tablespoons of seafood sauce into a larger bowl.
2.Add 3 tablespoons of salad dressing to the bowl and gently stir with a chopstick to initially combine the seafood sauce and salad dressing.
3.Sprinkle an appropriate amount of cumin powder according to your preference. Then continue to stir with a chopstick to evenly distribute the cumin powder in the sauce.
This substitute option is suitable for grilled meat. It's also a good choice to use this sauce for dipping in vegetable salads.
Substitute Option 3: Broad Bean Paste + Sesame Paste + Chili Oil + Chicken Bouillon
Ingredients
Broad Bean Paste: 1 tablespoon
Sesame Paste: 1.5 tablespoons
Chili Oil: 2 tablespoons
Chicken Bouillon: 1 small spoon
Steps
1.Take a clean small bowl and put 1 tablespoon of broad bean paste into it. If the broad bean paste is dry, add a small amount of water and stir well to prevent clumping during the subsequent stirring process.
2.Add 1.5 tablespoons of sesame paste to the bowl. Since sesame paste is thick, first mix the sesame paste with an appropriate amount of warm water to form a uniform paste, then pour it into the bowl with the broad bean paste. Then gently stir with a chopstick to fully combine the two. Stir in one direction to make the sauce more delicate.
3.Then add 2 tablespoons of chili oil to the bowl. The amount of chili oil can be adjusted according to your personal preference for spiciness. If you like a spicier taste, you can add more chili oil. Stir the chili oil evenly with the previous sauce using a chopstick to evenly distribute the spiciness of the chili oil in the sauce.
4.Finally, add 1 small spoon of chicken bouillon and stir well again with a chopstick to integrate the taste of the chicken bouillon into the sauce and enhance its umami flavor.
This substitute combination is very suitable for making dipping sauces.
Substitute Option 4: Korean Spicy Sauce + Chopped Peanuts + Roasted Sesame Seeds + Light Soy Sauce
Ingredients
Korean Spicy Sauce: 3 tablespoons
Chopped Peanuts: 1 large tablespoon
Roasted Sesame Seeds: 1 tablespoon
Light Soy Sauce: 1 - 2 tablespoons
Steps
1.Prepare a clean container and pour 3 tablespoons of Korean spicy sauce into it.
2.Put 1 large tablespoon of chopped peanuts into the Korean spicy sauce. You can make the chopped peanuts at home in advance by roasting the peanuts, peeling them, and crushing them with a rolling pin.
3.Add 1 tablespoon of roasted sesame seeds and continue to stir to let the aroma of the roasted sesame seeds blend into the sauce.
4.Pour in 1 - 2 tablespoons of light soy sauce according to your personal taste and stir evenly with a chopstick to let the salty and fragrant taste of the light soy sauce blend with the flavors of the Korean spicy sauce, chopped peanuts, and roasted sesame seeds.
This substitute option is very suitable for making meat dishes. When you fry a piece of fatty pork, add an appropriate amount of the self-made Korean spicy sauce, chopped peanut, roasted sesame seed, and light soy sauce mixed sauce to the pan, and let the sauce evenly coat the fatty pork.
10 Best Ways to Use Shacha Sauce
1.Hot Pot Dipping Sauce: Shacha Sauce + Sesame Oil + Coriander + Minced Garlic. Dip freshly sliced beef for a perfect blend of sweetness and oily aroma.
2.Shacha Stir-Fried Rice Noodles: Stir-fry Shacha Sauce until fragrant, then add beef slices, Chinese kale, and rice noodles for a delicious dish.
3.Shacha Beef Brisket Casserole: After stewing the beef brisket until tender, add Shacha Sauce to reduce the sauce. Serve with white radish for a rich and satisfying meal.
4.Shacha Grilled Seafood: Brush shrimp and squid with Shacha Sauce and grill over charcoal. Sprinkle lemon juice to relieve greasiness for a strong Southeast Asian flavor.
5.Shacha Noodles: After boiling alkaline noodles, mix them with Shacha Sauce + Chopped Peanuts + Scallions. Simple but addictive.
6.Shacha Soup Base: Boil pork bone soup + Shacha Sauce. Use it to cook tofu puffs and fish balls and instantly turn it into street-style Shacha Noodles.
7.Shacha Fried Egg: Mix Shacha Sauce into the egg liquid and fry until crispy. A great breakfast choice.
8.Shacha Dipping Sauce Mix: Shacha Sauce + Fermented Bean Curd + Chinese Chives. A "Southern-style innovation" for Northern mutton hot pot dipping.
9.Shacha Baking Creativity: Spread Shacha Sauce on sliced baguettes, top with cheese and bake. Salty, fragrant, and crispy.
10.Shacha Sauce Salad: Mix Shacha Sauce and yogurt in a 1:2 ratio, and pair it with grilled chicken breast and mango cubes to create a fresh combination of "salty-sweet - fruity aroma".
