Several years ago I was preparing to cater for a large group, and I decided on Chinese. As any lover of Chinese cuisine can tell you, spring rolls want sweet and sour sauce; and I needed it in a large quantity, on a limited budget. I searched for this recipe online (it was before the days of the ubiquitous search engine Google); I typed in the title of this post, and came up with several that seemed very close. A bit of experimentation led to the following recipe, and I can promise you, you won’t be able to tell the difference between this and the mix you get in the restaurant!
It’s important to use rice vinegar and tapioca starch, both of which can be found in any decent asian shop worth its salt.
Sweet & Sour Sauce
2/3 C. rice vinegar
2 C. water
4 Tbs. tapioca starch
1½ C. sugar
140 gr. tomato paste
Dissolve starch in ½ C. of the water. Combine all other ingredients in a saucepan, whisk while bringing to a boil. Slowly stir in the starch mixture. Continue stirring until the sauce thickens & the colour becomes a bit “transparent”. Can be jarred & refrigerated up to 2 weeks.
Adjust sugar / vinegar to taste, gradually.