Sweet and Sour Dipping Sauce
"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!"
photo by Crafty Lady 13
- Ready In:
- 6mins
- Ingredients:
- 7
- Yields:
-
250 ml
ingredients
- 3 tablespoons white vinegar
- 3 tablespoons sugar
- 3 tablespoons tomato sauce (ketchup)
- 3 tablespoons water
- 1⁄2 teaspoon salt
- 2 teaspoons soy sauce
- 1 1⁄2 teaspoons cornflour
directions
- Mix together over heat. Bring to the boil, allow to thicken.
- Cool, use.
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Reviews
-
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. -
I was looking for a sweet and sour sauce that I could make on short notice with ingredients I had on hand, and this worked out perfectly. I left out the salt because soy sauce is already salty enough. Great flavor and very easy to make. -
I recently ran out of sweet and sour dipping sauce a few days ago and had springrolls as is. I happen to pass this by, mixed the ingredients making sure to remove the lumps, zipped it in the microwave for 1 1/2 minute, quickly stirred it and there it was, a thick sauce, not salty, just right, not too sour nor too sweet. In fact, a bit milder than the bottled sauce. Went well with the springrolls that we're having again today. Should have found this sooner! Thanks, Chickee. :) Made for Aus Recipe Swap #29. -
sorry, I did not care for this. It was not at all like the restaurant sweet ans sour sauce. Not sweet enough and too salty. -
It's an ok sauce, however there should not be three tbsp of ketchup. I made mine with only two and the ketchup taste was still prominent. I'd say use more sugar or less ketchup. Although with the proper measurements I believe this could be an amazing sauce.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
