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The Hirshon Chinese Royal BBQ Sauce – 沙茶醬


Ingredients

Scale
  • For grinding:
  • 1 star anise
  • 2.5cm by 1 cm (1″ x 1/2″) cinnamon
  • 1 ½ tsp freshly-ground Sichuan peppercorn
  • 5 pieces amaska (Asian sweet-grass)
  • 1 tbsp dried shrimp, soaked until soft
  • 3 dried scallops (conpoy), soaked until soft, water discarded
  • 2 dried oysters, soaked until soft, water discarded
  • 2 tsp lemon peel, zested with a microplane
  • 1 cup peanuts, no red papery skins on them
  • 3 large raw shrimp heads (w/shells is ok)
  • 3 tsp garlic
  • 4 tsp dobanjan (Sichuan chilli-bean sauce)
  • 2 tbsp sesame oil
  • 1 ½ tbsp curry powder
  • ½ tbsp rice vinegar
  • ½ tbsp shaoxing rice wine or dry sherry
  • 1 tbsp soy sauce (ideally Shanghai soy sauce with dried shrimp roe in it)
  • Other ingredients:
  • 1 medium onion
  • 7 Tbsp Peanut Oil
  • Soy sauce to taste
  • Lemon juice to taste
  • Shaoxing to taste
  • Rice vinegar to taste
  • For garnish
  • 3 raw quail eggs (optional) (note that quail eggs do not carry the salmonella bacteria and are perfectly safe to eat raw – original recipe called for 1 raw chicken egg.

Instructions

  1. Grind the spices together in a spice grinder until a fine powder is formed. Add the next level of dryness/dampness to a food processor and grind these with the dry spice powder to form a paste. Mix the paste with the wet ingredients to create a homogeneous mixture.
  2. In a frying pan, sauté 1 medium onion, very finely minced, in peanut oil.
  3. Add the ground paste and sauté/simmer at low heat until it becomes like a powder.
  4. Mix in additional soy, shaoxing, vinegar and lemon juice to taste – it will not require much of any of these to achieve your equivalent of palatal perfection.
  5. Serve with 3 raw quail eggs added to the sauce just before using and mix well. (*raw egg can be omitted)
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