This is the only sweet and sour dipping sauce you will ever need! Perfect for spring rolls, tastes just like the one from the local chinese (and no pineapple juice!). After a few comments, I am modifying this recipe - please note that Aussie measurements have been used- 1T=20mls. If you use these measurements it shouldn't be too salty; if you find it is please let me know!
- Mix together over heat. Bring to the boil, allow to thicken.
- Cool, use.
This sauce was simple to make with ingredients which I had on hand. It was nothing at all like the red sauce in Chinese restaurants, however. It was pretty good, but I won't be making it again.
Well, it doesn't get any easier than this. Homemade sweet and sour sauce with ingredients that are always readily available. This has the right balance of sweet and sour and was good on egg rolls, fried wontons and the chicken skewers. I used Splenda to make it more diabetic friendly. Made for November 2012 Aus/NZ Swap.