Southern Fujian satay sauce

Southern Fujian satay sauce

　　Fujian satay sauce is made by stir-frying a large quantity of crushed fried peanuts, along with an appropriate amount of boneless dried flounder and dried shrimp, minced garlic, minced cilantro, chili powder, mustard powder, five-spice powder, sand ginger powder, coriander powder, and litsea cube powder in vegetable oil to release their aroma. It is then simmered over low heat with white sugar and refined salt for half an hour until no more bubbles rise in the wok. After it cools naturally, the sauce is transferred into a jar and can be stored for one to two years without spoiling. Fujian satay sauce has a rich and natural aroma, and when used to prepare stir-fried, sautéed, quick-boiled, or steamed seafood dishes, it delivers a fresh and mellow flavor. Its unique natural seafood fragrance makes it especially popular among diners in Hong Kong, Macau, and Taiwan.

　　Satay sauce is a popular mixed seasoning in regions such as Fujian and Guangdong. It has a light brown color and a thick, paste-like consistency, featuring a distinctive complex aroma of garlic, onion, and peanuts, a combined umami and salty taste from dried shrimp and light soy sauce, as well as subtle hints of sweetness and spiciness.