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Ingredients

• 1 tablespoon grapeseed or canola oil
• 20 garlic cloves, thinly sliced
• 1 cup scallions, white and green parts, cut 1/8 inch thick
• 1 heaping tablespoon medium-ground black pepper
• 2 cups dry white wine
• 2 cups Master chicken broth or low-sodium canned chicken broth
• 2 tablespoons fish sauce (nam pla)
• juice of 1 lemon
• 8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces

Description

This Pungent, Garlicky Sauce Owes Its Being To A Famous Crab And Chile Dish From Singapore. Don’t Be Alarmed By The Amount Of Pepper In This. Once Cooked, Its Heat Is Dissipated, So It Doesn’t Blow Your Head Off. What You Get Instead Is A Marvelous,

Group Recipes