Hong Kong Black Pepper Sauce 港式黑椒汁

Ingredients

• 4 cloves Garlic (, minced)
• 1 Large shallot (, minced)
• 80 g Red onion (, minced (approx. ¼ of a medium-sized onion))
• 2 tsp Course black pepper
• 1 tsp Chinese barbeque sauce (aka sha cha sauce (optional))
• 1 tsp Maggie sauce ((optional))
• 2 tsp Ketchup ((optional))
• 2 tsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• ½ tsp Salt
• 1 tsp Worcestershire sauce
• 1 c Water
• 1 tbsp Cornstarch
• 1 tbsp Water
• 2 tbsp Oil

Steps

1. 1

   Mince garlic, shallot and red onion. Set aside

2. 2

   Add 2 tbsp oil into a frying pan using medium heat

3. 3

   Add minced shallot, garlic and red onions. Fry until soft and aromatic

4. 4

   Make a well in the centre of the pan and add 2 tsp course black pepper and 1 tsp Chinese barbeque sauce

5. 5

   Stir-fry for one minute and add 1 tsp sugar, ½ tsp salt, 1 tsp Maggie Sauce, 2 tsp ketchup, 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 cup water. Mix well and bring to a boil. Let simmer for 10 minutes on low heat

6. 6

   Prepare slurry with 1 tbsp cornstarch and 1 tbsp water. Mix well and pour into the sauce. Stir until thickened You may also use a roux instead of cornstarch slurry

7. 7

   Add 1 tsp Worcestershire sauce

8. 8

   Taste test. Add sugar, salt, light soy sauce, dark soy sauce to adjust taste and colour, if needed.

9. 9

   Ready to use