Some years ago I was introduced to this strange Chinese product – barbecue sauce. It isn’t sweet or acid, its made of fish! I have never really understood why it was called Barbecue Sauce – Hoisin sauce is the closest Chinese sauce to what we think of as BBQ sauce and it does a fine job sweetening up a lot of my favorite dishes
Bruce Cost, in his invaluable book Asian Ingredients (a must own if your’re interested in understanding Asian products) says,” Not your everyday barbecue sauce, this intriguing oily paste called sha zha jiang consists of ground dried fish, chili peppers, shallots, garlic, dried shrimp, spices including coriander seeds, star anise and Sichuan peppercorns and sometimes peanuts” (though not in my favorite brand).
It’s hard to know exactly what to do with this stuff. He says smear it on meat before broiling it (he gives a recipe that I haven’t tried) or throw it into stir fried dishes. It is delicious and actually not at all fishy – hard to describe but actually addictive and the main ingredient in my most requested shrimp dish which I am called on to prepare several times a month.
My favorite brand is Bulls Head Barbecue Sauce by Haw-Di-I Foods from Taiwan, in a small jar or big can. Bruce Cost also recommends Lan Chi Brand Sa Cha Chaing, or Sze Chuan Foods T.F. Brand. There’s an inch or so of oil at the top of the jar – DON’T mix it in, pour it off and then scrape up the paste. When done add some back to reserve the top so it doesn’t dry out (so I was taught).
If anyone out there has used this and has any other ideas for what to do with this stuff I’d love to hear about it.
Spicy Shrimp
- This recipe requires 1 lb large shrimp, cleaned and deveined (25-30 count) and salt whisked. To salt whisk: Place cleaned shrimp in a large bowl with 1 tsp kosher salt, Stir, allow to sit for a few minutes, rinse with cold water and drain. Blot. This can be repeated one more time, optional. BLOT DRY . They are now ready to use. This makes the shrimp more firm and crunchy.
- Salt whisk and dry shrimp well. Mix remained of ingredients together being careful when measuring the BBQ sauce to only take the paste. Add shrimp, stir to coat well and marinate for 1/2 – 1 hour.
- Add 1 TB oil of a flat heavy frying pan. Spread shrimp flat on the fish for a couple of minutes – 3-4, without moving them, then turn to the other side and do the same until bright orange – they should be a little crunchy. Serve immediately.
- Or: Thread onto soaked bamboo skewers. Grill over medium on the broiler or outside grill.
1/2 tsp salt
1 tsp sugar
1 TB canola oil
1 tsp Asian chili garlic paste
1 clove garlic minced
1 tsp shaoxing wine
1 TB cornstarch
3 TB generous Chinese BBQ sauce
-MHF, guest Blogger
(Note: You can buy it here -zaf)
7 Responses
Cool recipe – I’ve never heard of salt whisking before. Is it an Asian cooking thing, does it have other applications, etc.?
In some cases I believe it is also called Mongolian BBQ sauce. Some other common uses that I’ve noticed are: mixed with raw egg as a dipping sauce for Mongolian hot pot (thus the Mongolian BBQ sauce). It’s also quite lovely when stir fried with flank steak and fresh basil leaves.
Thanks for the suggestions!
Re salt whisking – yes this is a Chinese technique but it can be used for any shrimp recipe. Since all the shrimp I ever see are frozen, when you defrost them they have a soft and soggy texture. Salt whisking firms it up by removing excess water. I’ve used this techinque for shrimp scampi but it is fine for any any shrimp recipe where you want the shrimp to really have some bite to them! I’m sure it works even better on fresh shrimp but I never get to use them. Also – don’t let the shrimp sit too long in the salt – a couple of minutes is enough.
Ok, so this leads me to a logical next question: where do y’all go around here to get your Asian food supplies? There’s a small market in DC’s weird interpretation of a Chinatown, but while serviceable, it’s pretty small — and I was spoiled rotten out in California.
Suggestions to cope-and-deal are valid, but if y’all know of other places to get good Asian food supplies, I’d be grateful.
No need to just cope – just need to get out of DC. There are TON of great Asian (and other ethnic) groceries as soon as you get out into the suburbs. In a past DCFUD there was an article about Rockville, MD where many Chinese live and shop. Large number of Chinese food sources there including Kam Sam Supermarket on N Washington St (also in Annadale, VA). Han Ah Reum in Fairfax, VA is a gigantic like Walmart sized Korean grocery with foods from many Asian countries too. There is also a whole area called Koreatown in between Alexandria and Annadale, VA. The Eden Centre in Falls Church, VA (Wilson Blvd) is an entirely Vietnamese shopping centre with all kinds of interesting stores and restaurants. You’ll need a car for some of these but the metro goes most everywhere.
Agreed! The suburbs are where it’s at as far as Asian markets. I recommend Super H Mart (10780 Lee Highway, Fairfax, VA). It always feels like a really great PSA on multiculturalism every time I’m there, but try to avoid weekend afternoons if possible. It gets so packed it’s hard to manuever with a cart. There’s also Lotte (3250 Old Lee Hwy, Fairfax), one of the first mega-markets in the area. It’s not as new and shiny as H Mart but likely to have anything you’re looking for. Also look up Grand Mart if you’ll be out by Annandale or Centreville.
For those living north of DC, there’s a Han Ah Reum on Georgia Ave. in Silver Spring. Korean Korner on the corner of Viers Mill and Randolph. Maxim on Rockville Pike, close to the Kam Sam. Masim on University Blvd. and Piney Branch. And I’m sure there are numerous others.