Sha Cha Jang (A Chinese Hotpot Dipping Sauce)

Ingredients:

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
Method:
 
  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.

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