Dad’s Spicy Sate Sauce

Sốt Sa - Tế


  • 100 g ( oz/1 cup) dried shrimp
  • 500 ml (17 fl oz/2 cups) vegetable oil
  • 4 garlic cloves, finely chopped
  • 10 spring onions (scallions), white part only, sliced
  • 200 g (7 oz) crabmeat (bought ready-picked from your fishmonger)
  • 2 teaspoons soft brown sugar
  • 1 tablespoon oyster sauce
  • 2 teaspoons fish sauce
  • 25 g (1 oz) chilli flakes
  • 100 ml ( fl oz) chilli oil


Put the dried shrimp in a bowl, cover with water and soak for 20 minutes, then drain. Pound the shrimp using a mortar and pestle until crushed, then set aside.

Heat the oil in a wok over medium heat, add the garlic and spring onions and fry until fragrant. Now add the crushed shrimp, crabmeat, brown sugar, oyster sauce, fish sauce, chilli flakes and 1 teaspoon salt. Stir to combine, then reduce the heat to a low simmer for 30 minutes, stirring every 5 minutes. Add the chilli oil, stir and simmer for a further 5 minutes.

Use this spicy saté sauce as a dipping sauce for noodle soups or add it to stir-fries. The sauce will keep, refrigerated, for up to 2 weeks. Bring to room temperature before using.