SINGAPORE BLACK PEPPER CRAB SAUCE
This recipe is traditionally designed to accompany crab but will work well as a sauce for a variety of different proteins and can be served over rice.
Provided by tejas
Categories Sauces
Time 25m
Yield 2 c, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
- Heat the oil and butter in a wok over medium high heat. Add the garlic, chiles, and ginger and cook until fragrant. Add the black pepper, white pepper, coriander, and green onion and stir fry for 30 seconds.
- Add the oyster sauce mixture to the wok and stir well. Bring to a boil, reduce heat to medium, and simmer for an additional 5 minutes.
- Remove from heat and stir in the fresh cilantro.
Nutrition Facts : Calories 211.2, Fat 8.3, SaturatedFat 2.5, Cholesterol 7.6, Sodium 1009.6, Carbohydrate 34.9, Fiber 1.7, Sugar 26.4, Protein 1.6
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