This is a classic sauce that is versatile and pairs beautifully with seafood. There's a lovely balance between sweet and salty flavours in this sauce as well as a hint of chilli and fragrant fried curry leaves.
Ingredients 12
2 tbsp neutral-flavoured cooking oil
20 g black peppercorn, toasted and ground into a coarse powder
20 g fresh ginger, piece, julienned
50 g spring onions (scallions), finely chopped
20 g garlic, crushed
10 g curry leaves
10 g long red chillies, finely sliced
10 g bird's eye chillies, dried
2 tsp white sugar
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark cooking caramel
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Method 3
Heat the wok over a high heat then add the . Fry the for 30 seconds, until fragrant.
Add the , , , and all the . Fry for 1–2 minutes, until fragrant.
Add the , and and stir through to combine.
Diana Chan's tips
This recipes makes 500ml / 2 cups. Store in a clean, sterile, airtight container in the refrigerator for up to 4 weeks.
