Sweet and Sour Sauce
This perfect dipping sauce for scampi and squid tempura, this sauce is also very good with sashimi, ham and other cold meat dishes.
Overview
A vibrant, balanced sauce with caramelized peppers, tangy vinegar reduction, and subtle deep sweetness. This versatile dipping sauce works beautifully with fried seafood, raw fish, and cured meats with bright colour and fresh flavour.
Ingredients
Vegetables
- 200 grams green peppers
- 200 grams red peppers
Base
- 2 tablespoons groundnut oil
- 200 grams onions (finely chopped)
Sweetener & liquid
- 100 grams demerara sugar
- 100 ml red wine vinegar
- 100 ml stock (veal, chicken or vegetable)
Method
Stage 1 - Char peppers
- Oil the peppers very lightly and grill them (either under a hot grill or in the oven) until their skins are blistered and blackened.
- Plunge the peppers into a bowl of iced water to cool them quickly, then remove and peel off the skins.
- Halve the peppers, remove the core, pith and the seeds, then dice the flesh.
Stage 2 - Cook base
- Gently heat the groundnut oil in a heavy-based saucepan.
- Add the onions and sweat gently for 5 minutes, stirring with a wooden spoon.
- Add the peppers and sweat, stirring for another 5 minutes.
Stage 3 - Caramelize & reduce
- Add the sugar and cook until the vegetables are lightly caramelised, stirring all the time.
- Pour in the wine vinegar, stirring to deglaze the pan, and let bubble over a medium heat until the liquid has been reduced by two-thirds.
- Add the stock and cook until the sauce is reduced and lightly coats the back of a spoon.
- Season with salt and pepper to taste.
Notes
- Pepper charring: This step develops the sweet flavour of the peppers; burnt skin adds subtle smoky notes.
- Caramelizing: Take time with this step to develop natural sweetness in the vegetables; rushing results in less flavourful sauce.
- Texture: The finished sauce should be thick enough to cling to food; adjust liquid if needed.
Serving
Serve cold or at room temperature as a dipping sauce for fried scampi, squid tempura, spring rolls, and dim sum. Also excellent with sashimi, raw fish, ham, and cured meats.
Storage
- Keeps refrigerated for 5-7 days in an airtight container.
- Freezes well for up to 2 months.
- Best eaten cold; serve directly from the refrigerator.
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