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

Instructions

• 1 Mince garlic, shallot and red onion. Set aside
• 2 Add 2 tbsp oil into a frying pan using medium heat
• 3 Add minced shallot, garlic and red onions. Fry until soft and aromatic
• 4 Make a well in the centre of the pan and add 2 tsp course black pepper and 1 tsp
  Chinese barbeque sauce
• 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 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 Add 1 tsp Worcestershire sauce
• 8 Taste test. Add sugar, salt, light soy sauce, dark soy sauce to adjust taste and
  colour, if needed.
• 9 Ready to use

Nutrition Info