Hong Kong Black Pepper Sauce 港式黑椒汁

Step 1

Mince garlic, shallot and red onion. Set aside

Step 2

Add 2 tbsp oil into a frying pan using medium heat

Step 3

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

Step 4

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

Step 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

Step 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

Step 7

Add 1 tsp Worcestershire sauce

Step 8

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

Step 9

Ready to use