Prep 5 mins
Cook 0 mins
Shrimp sauce (or pink sauce) is a staple in Southern Oregon Chinese restaurants. It is served with (and eaten with) just about everything from Mar Far chicken to Fried Rice. It is especially yummy as a dip for egg rolls or even pork and seeds. This is the closest copycat recipe I have found for this sauce. It is a variation of a recipe printed in our local newspaper in response to a request for the recipe.
- 2 cups vegetable oil
- 1 cup sugar
- 3⁄4 cup ketchup
- 3⁄4 cup apple cider vinegar
- 2 tablespoons dry mustard
- Mix all ingredients well in a blender.
- Enjoy with your favorite chicken, egg rolls, or whatever your heart desires!
- Refrigerate leftover sauce.
I used this recipe and it was exactly what I needed. None of the chinese places up here have it! Now, where do I find Kim's egg roll recipe to go with it?!
I just made this sauce...while I haven't been to Kim's in many years (and they closed several years ago) this sauce is quite good...it can't be whisked, it has to be blended in a blender or food processor...I did have another recipe that was from the newspaper in Medford, OR which is the same as this one, with the exception of the addition of 1/4 cup of an egg substitute (it called for 1 lg egg, but with the salmonella issues the egg substitute would be better). I didn't have the egg substitute so left it out, and used a combination of dry mustard and spicy mustard. Good sauce just the same!
I used to work at Kim's in Medford and this is no where near that recipe. I tried this one and threw it out. Nice try but it's not the same. Not even close.