Sweet & Sour Dipping Sauce
|Prep Time:||5 minutes|
|Cook Time:||10 minutes|
Served as a taco our beer battered flathead with citrus slaw and a baja sauce recipe makes for a great takeaway or fast dine in menu item. Match our dipping sauce with Pacific West’s tempura prawns, tempura fish fillets, fish cocktails or tempura squid rings. Make our dipping sauce to scale, it will keep for up to two weeks refrigerated. Family style bistros and restaurants will certainly get a nod from the kids. Try it!
A few notes worth considering with sweet & sour sauce – Freshly squeezed pineapple juice contains enzymes that will break down the corn starch and prevent the sauce from remaining thick, so either use canned or bottled pineapple juice. An all natural red colouring will give our sauce a nice bright red appearance – extra appealing for the kids!
- 1 1/2 tbs cornstarch dissolved in 2 tablespoons water
- 1 cup canned pineapple juice
- 1 tbs ketchup
- 1/3 cup rice vinegar
- 2 tbs soy sauce
- 2-3 drops all natural red food colouring
- 3/4 cup packed light brown sugar
For the sweet & sour dipping sauce
Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food colouring, stir it in. Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.
Tempura Fish Cocktails
These premium bite-sized fish pieces are battered in a light Japanese style tempura batter. Fish cocktails can be enjoyed as finger food, shared plates or pair it with a small portion of chips or salad for a nice and easy kids' meal.VIEW PRODUCT