Sweet and sour sauce is a Chinese takeaway staple that works great with prawns, chicken and tofu.
Ingredients
8 OZ / 225 G canned pineapple with juice
4 OZ / 120 ML rice vinegar
4 TBSP light soy sauce
2 OZ / 50 G sugar
5.5 OZ / 150 ML tomato ketchup
1 EA tomato
0.5 EA yellow onion
4 TBSP cornstarch
Directions
Strain the pineapple juice and reserve it for later. Then, cut the pineapple into chunks. Remove the eye from the tomato and quarter. Peel the onion and roughly chop.
Mix the cornstarch into the rice vinegar until it is fully combined. Add the cornstarch mix, pineapple juice and chunks, along with all of the ingredients into the mixing bowl. Insert the butterfly whisk, and with the measuring cup inserted, cook your sauce for 10 minutes / 212°F|100°C / speed 2 / stir.
