Tamarind and Plum Sauce

• 125 g (4½ oz) tamarind pulp, without seeds
• 375 ml (13

Put the tamarind pulp in a heatproof container and pour over the boiling water. Once it is cool enough to handle, break the pulp up with your hands, then pass the entire mixture through a sieve, to make a smooth sauce.

In a saucepan, combine the tamarind sauce, plum sauce, oyster sauce and sugar, and bring to the boil. Remove from the heat and allow to cool. Store in an airtight contain