There are many different kinds of sweet and sour sauce recipes — especially in Asia.
This particular sweet and sour sauce recipe is Chinese and is used for appetizers such as egg rolls, spring rolls and crab Rangoon.
This sweet and sour recipe is very easy to make and is very tasty. The tang of the rice vinegar is nicely balanced with the sugar, ketchup and soy sauce. I thicken this sauce with cornstarch.
This sauce will keep for about a week in a closed container in the refrigerator. Here is what you need to do for this sweet and sour sauce recipe:
4 tsp. cornstarch
8 tsp. water
2/3 cups rice vinegar
2 TBS ketchup
6 to 8 TBS brown sugar
1 TBS soy sauce
Mix the cornstarch and water in a small bowl. Whisk it until smooth.
Place the vinegar, ketchup, sugar and soy sauce in a small pot. Bring to a boil, whisking constantly, in order to dilute sugar. Slowly add the cornstarch and water. Whisk until sauce has thickened to desired consistency. Cool down and serve as a dip. Enjoy!