Tim suen jeung (1)

Tim suen jeung (1)

Sweet sour sauce

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

Serve with hot appetisers or fried won tons.

Ingredients

Quantity Ingredient
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry, (optional)
60ml tomato sauce
2 tablespoons white vinegar
2 tablespoons white sugar
1 tablespoon cornflour
2 tablespoons peanut oil
1 garlic clove, crushed
1/4 teaspoon fresh ginger, finely grated
1 small onion, cut into large chunks and layers separated
1 teaspoon chinese chilli sauce, (optional)

Method

  1. In a bowl, combine the soy sauce, wine, tomato sauce, vinegar, sugar and 185 ml water, stirring until the sugar has dissolved.
  2. In a separate bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Set aside.
  3. Heat the peanut oil in a saucepan over medium heat. Add the garlic, ginger and onion and cook for 1 minute. Add the soy sauce mixture, bring to the boil, then add the cornflour paste and stir constantly until the sauce boils and thickens. Remove from the heat and stir in the chilli sauce, if using. Serve warm.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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