Char siew sauce

Ingredients
· 110ml oil
· 4 shallots, sliced thickly
1 Bombay onion, sliced thickly
· 30g ginger, sliced
· 4 sprigs spring onion, cut into 10cm lengths
· 40g smooth peanut butter
· 40g fermented soy bean paste (tau cheo)
· 150g sugar
· 40g oyster sauce
· 2 teaspoons dark soy sauce
· 300ml water
· 40g tapioca flour
· 40g chestnut flour
· 25g cornflour
· 75ml water
· 50-100ml oil



To prepare sauce:
Heat the oil in a wok and add the shallots, onion,
ginger and spring onions. Fry for about 3 minutes until fragrant and golden. Turn off the heat and strain the oil.
Return the oil to the wok. Over medium heat, stir-fry with the peanut butter and fermented soy bean paste. Add the combined sugar, oyster sauce, dark soy sauce and water. Bring to a boil and simmer for 3 minutes. Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water. Keep stirring continuously, as the mixture will thicken very fast. Stir for about 2 minutes until smooth.
Transfer to a bowl and seal top with a layer of oil. Leave to cool overnight.