Barbeque Sauce 1 (Thai Oyster Sauce)

Barbeque Sauce 1 (Thai Oyster Sauce) – This is a good all purpose barbeque sauce. I use it for grilled or barbequed shrimp, shallow fried soft-shell crabs and the like. It can be used in a pork or beef stir-fry and keeps for a couple of weeks in the fridge.

This is not a hot and spicy barbeque sauce so its very good if there are kids around. If you would like it more spicy simply add 2 red chillies or 2 teaspoons of Sriracha Sauce for a kick.

Barbeque Sauce 1 (Thai Oyster Sauce)

This is a good all purpose barbeque sauce. I use it for grilled or barbequed shrimp, shallow fried soft-shell crabs and the like. It can be used in a pork or beef stir-fry and keeps for a couple of weeks in the fridge.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

  • 15 gr garlic about 4 cloves very finely chopped
  • 15 gr fresh ginger very finely chopped
  • 1 dl Thai Oyster Sauce
  • 1/2 dl light Chinese Soya Sauce
  • 1/2 dl Chinese or White Wine Vinegar
  • 50 gr brown cane sugar or brown sugar
  • 1 tbsp sesame oil
  • 1-2 juice of limes to taste
  • 4 tsp cold water
  • 6 gr corn starch
  • 15 gr coriander finely chopped

Instructions
 

  • In a small sauce pan combine everything but the cornstarch, water and coriander. Bring to a simmer.
  • Mix the cold water with the corn starch and add to the simmering sauce to thicken it.
  • Remove from the heat and stir in the coriander.

Notes

The lime juice is to taste. It brightens the sauce and balances out the sugar. Begin by adding the juice of one lime and go from there. Add more if you like.
This is not a hot and spicy barbeque sauce so its very good if there are kids around. If you would like it more spicy simply add 2 red chillies or 2 teaspoons of Suracha sauce for a kick.
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
Top