Singapore Black Pepper Crab Sauce

• 1/2 cup oyster sauce
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/2 cup ketjap manis
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 teaspoons fresh garlic, minced
• 2 green chilies, minced
• 2 tablespoons fresh ginger, minced
• 4 teaspoons ground black pepper
• 1 teaspoon white pepper
• 1 teaspoon ground coriander
• 2 green onions, finely chopped
• 1/4 cup fresh cilantro, roughly chopped

1. Combine oyster sauce, sugar, water, and Kecap manis in a bowl.
2. 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.
3. 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.
4. Remove from heat and stir in the fresh cilantro.

oyster sauce, granulated sugar, water, ketjap manis, vegetable oil, unsalted butter, fresh garlic, green chilies, fresh ginger, ground black pepper, white pepper, ground coriander, green onions, fresh cilantro

Taken from www.food.com/recipe/singapore-black-pepper-crab-sauce-509498 (may not work)