Man, these shrimp were really shrimp-y! So tiny!
We had other plans for these tiny shrimp but that never came to pass. So, we had to make do with them. It was one of those use-it-or-lose-it moments.
In addition, we were pressed for time and had virtually nothing in the fridge. Our solution was this three-ingredient dish.
No joke, this dish really has just three ingredients. As the title of this post suggests, the ingredients are:
2) sacha/satay sauce
We've used sacha sauce before, in Mama's Fish Head Soup and in our Mashed Potato Beef Burger (Red-skinned Potato Salad in Taiwanese Satay Cheeseburger).
Sacha sauce is also a popular condiment for Cantonese-style hotpot. It's made with some aromatics, chile peppers, brill fish and dried shrimp.
This (or something very similar) is also sometimes referred to as "satay", although this should not be confused with the peanut-based satay sauce, nor the Indonesian/Malaysian/Singaporean dish of skewered meats.
Anyhoo... it packs a big wallop of flavor is the thing to remember.
To make this dish, we heated a pan and added some oil, tossed in these tiny shrimp, some sacha sauce, and when the shrimp were cooked, some cilantro.
Easy, easy, easy.
My only complaint, as you may have already guessed, is that these shrimp were too small! They were not really stir-fry type of shrimp.
But, the sacha sauce was very flavorful and the cilantro did its job of lending a bright, fresh taste to the whole thing. This dish went very well and was very satisfying with some plain white rice.
We used sacha sauce in the following dishes:
Mama's Fish Head Soup
Salmon à la Mama's Fish Head Soup
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
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Sautéed Shrimp with Sacha and Cilantro
In a pan, heat oil over high heat. Add shrimp and as much sacha sauce as you like. When shrimp are cooked through, toss in cilantro.
Serve hot with plain white rice.