Description: a bit like a curry paste this Malaysian and South Eastern condiment is spicy, fragrant and sticky sauce. It is the perfect finishing sauce for seafoods and BBQ items,
Use a a drizzle over split prawns, or use as a stir through sauce tossed with steamed, fried or bbq seafood, then topped with thinly sliced shallots, coriander sprigs and chilli (also try Thai basil, mint, fried shallots, green mango)
Traditionally served Singapore style with tempura fried Mud crab, warm the sauce up in a pan and drizzle (or toss through) crab, lobster, bugs, over a whole snapper, chicken, steak.
Here is my three personal favourites-
BBQ Split prawns, warm sauce and drizzle over. top with thinly sliced shallots, chilli, coriander, grapefruit segements,, toasted shredded coconut
Thai Beef Salad – Grill thinly sliced strips of beef, warm sauce and toss together with rice noodles, bean sprouts, shredded green mango, roasted cashews, red onion, coriander, mint, chilli & serve with a wedge of lime
Mussels- cook black mussels in a hot pot with oil, add a few spoons of the Black Pepper Condiment, and then add coconut milk (half cover mussels) to make a curry. Serve in a bowl, and finish with fresh Asian herbs, chilli, fried shallots
This summer time condiment is a BBQ and seafood essential, and an absolute must for the holidays and going away.
One jar will go a long way and has many uses including
use as a marinade
toss through sauce
drizzle over
a curry paste (and add some coconut milk)
eat with cheese, pickles and crackers
And so much more…
Contains: gluten, soy, fish and shellfish products
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