Sweet & Sour Dip

GOES BEST WITH

Chinese Noodles

Prawn Tempura

Chowmein

– 1 tbsp Sesame Oil
– 3 tbsp Spring onions chopped
– 2 Garlic chopped
– 1 Dried Red Chilli
– 1 Capsicum chopped
– 3 tbsp Vinegar
– 2 tbsp Sugar
– 2 tbsp Tomato Ketchup
– 1 tbsp Soya Sauce
– 250 ml Chicken stock
– 2 tsp Cornflour (dissolved in a tbsp water)
– 3 tbsp Pineapple, chopped
– 3 tbsp Cucumber (grated), peeled

– Heat Sesame oil. Stir-fry spring Onions, Garlic and Chilli for 1 minute.
– Add Capsicum and cook for 1/2 a minute. Stir in Vinegar, Sugar, Sauces and stock.
– Season and thicken with a little Corn flour.
– Cook for 2 minutes.
– Add Pineapple to the Sauce. Serve garnished with grated Cucumber.

Shopping cart

close
Scroll To Top