SWEET AND SOUR CHINESE DIP RECIPES

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SWEET AND SOUR DIPPING SAUCE RECIPE - FOOD.COM



Sweet and Sour Dipping Sauce Recipe - Food.com image

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!

Total Time 6 minutes

Prep Time 5 minutes

Cook Time 1 minutes

Yield 250 ml

Number Of Ingredients 7

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

Steps:

  • Mix together over heat. Bring to the boil, allow to thicken.
  • Cool, use.

Nutrition Facts : Calories 0.8, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 8.3, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.2, ProteinContent 0

SWEET AND SOUR SAUCE (FOR DIPPING EGG ROLLS AND MORE ...



Sweet and Sour Sauce (For Dipping Egg Rolls and More ... image

Use this tasty sauce as a dip for egg rolls, crab rangoon, spring rolls...most crispy Asian appetizers will go well with this.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup pineapple preserves
2 tablespoons vinegar
2 tablespoons pineapple juice
2 teaspoons soy sauce
2 teaspoons ketchup
1 1/2 teaspoons cornstarch
1/2 teaspoon mild paprika

Steps:

  • Place pineapple preserves in a small saucepan.
  • Whisk together the remaining ingredients and stir in .
  • Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
  • Remove from heat and cool before using.

Nutrition Facts : Calories 668.6, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1110.9, CarbohydrateContent 162, FiberContent 3.2, SugarContent 111, ProteinContent 3.1

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