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Black Pepper-Garlic Sauce

Ming says: This pungent, garlicky sauce owes its being to a famous crab and chile dish from Singapore. I wanted to concoct something similar using lobster, which is easier to eat than crab. With the help of a friend, Chris Yoh, I came up with the very dish, which has been a runaway hit ever since it was introduced at Blue Ginger. Its success made me realize that the sauce itself had a future.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Black Pepper-Garlic Sauce.


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Posted by Pina MoschioneReport
I made this sauce ages ago after watching the episode. It is a little fiddly cutting everything up thinly, however it is so worth it as the final flavour is just outstanding. I have used it to coat potatoes, as a base for pasta as well as a great sauce when stirfrying.
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