Sweet and Sour Sauce© BUSOG! SARAP! 2010

Sweet and Sour Sauce is highly recommended for Camaron Rebosado (Filipino Battered Prawns) and other fried dishes.



1/3 cup rice vinegar

4 tbspn brown sugar

1 tbspn ketchup tomato sauce

1 tspn soy sauce

2 tspn cornstarch with 4 tspn water

*used U.S Measuring Cups & Spoons


~  Mix cornstarch with the water to make the slurry, set aside.  Combine the first 4 ingredients in a small saucepan and bring to boil.  Lower heat into medium-low, while stirring it occasionally.  Once the brown sugar has dissolved, add in the cornstarch slurry (stir it first before adding).  With your left hand, add in the slurry while constantly stirring or whisking the sauce in the pot with your right hand using a ladle or a whisk to avoid lumps.  Simmer for about 30 seconds, the sauce will slightly thicken once cooked.  Pour the sauce in a small bowl and serve.  Garnish with sliced shallots for decoration=)



  • If your sauce becomes lumpy after cooking it, just strain it through a metal sieve to get rid of the solids.

Adapted from  Chinese Food


  1. OMG...I have been looking for a good sweet and sour sauce recipe. Thank you for sharing.

  2. @Joy~ The sourness of this sauce can be tone down a little bit, maybe half water and half the rice wine vinegar? I will modified this in the future to cater for Mr. H taste as he finds it in the sour side but in my opinion the sourness factor has a moreish effect, but the taste is quite good, I can imagine it as a base sauce for sweet and sour pork with sauteed capsicum/carrots/pineapple bits=)

  3. Your Camaron looks delicious. The prawns are all so big. I love this dish. So simple yet so darn delicious.

  4. Anonymous12.10.10

    i will try this with fish, tnx

  5. Anonymous13.12.11

    what is rice wine? any alternative if i cannot find this? thanx and more power to you.

  6. @Anonymous~ You can use white vinegar or any kind, it depends on what you prefer. If you want the sourness to be toned down use half water and half vinegar.


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