Malaysian & Singaporean Malay
Singapore Black Pepper Crab Sauce
A Malaysian sauce of ketjap manis, green chilies and coriander, seasoned with ginger and simmered on the stove.
25 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- medium
- 1
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.
- 2
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.
- 3
Remove from heat and stir in the fresh cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
