This is a little dipping sauce we came up with to go with our Rangoon (crab and shrimp). It’s not really like a traditional Chinese sweet and sour sauce—it is much lighter, with a bit of peppery heat as well—probably more like something you might be served in Thailand, or maybe just Trader Vic’s.
As mentioned above, we use it mainly for our Rangoon dishes, but it goes great with rice, fish and other Asian delicacies. And, it’s incredibly easy to make.
Sweet Hot and Sour Sauce
1/2 Cup Sugar
1/4 Cup Water
1/4 Cup White Vinegar
1 Tablespoon Garlic, Minced
1/2 Teaspoon Salt
1 to 2 Teaspoons Red Pepper Flakes
Combine everything but the red pepper flakes in a small saucepan.
Simmer and stir until the sugar is dissolved. Then reduce heat to medium low and simmer until the sauce is the consistency of syrup. Remove from heat and stir in the red pepper flakes. Serve.
Here we've served the sauce with its usual intended target, Crab Rangoon.
Until next time,