Sweet & Sour 4 Ways: Chicken, Baigan, Pork, Shrimp Spring Roll Recipe by Chef Shaun 🇹🇹 Foodie Nation

Asian sweet and sour sauce is a versatile and popular condiment used in various dishes, particularly in Chinese cuisine. It balances the tanginess of vinegar with the sweetness of sugar, creating a distinctive flavor that pairs well with meats, vegetables, and even as a dipping sauce.

Yield – 24 fl oz

Ingredients

Sesame Oil – 2 tbsp

Minced Garlic – 3 tbsp

Minced Ginger – 2 tbsp

Pineapple Juice – 1 cup

Brown Sugar – ¾ cup

Apple Cider Vinegar – 1/3 cup

Ketchup – 3 tbsp / Tomato Paste – 2 tbsp

Dark Soy Sauce – 2 tbsp

Red Food Colouring – 2 to 3 drops (OPT)

Cornstarch – ¼ cup

Water – ¼ cup

Chive – to Garnish

Method

Heat a small saucepan over medium heat.

Once heated, add your sesame oil.

Once oil is heated, add your garlic & ginger.

Let sauté for 2 minutes.

Whisk in your pineapple juice, brown sugar, apple cider, ketchup, soy & food coloring.

Cover and bring to a boil.

Once boiling, reduce to a simmer.

Combine cornstarch and water before whisking into sauce.

Continue to whisk until sauce has thickened to your desired consistency.

Remove from heat and garnish with chive.

Fried Eggplant/Chicken tossed in Sauce

Eggplant/Chicken – ½ lb (cubed)

Chinese All Purpose Seasoning –

Five Spice Powder -

All Purpose Flour – 1 cup

Eggs – 2 large (beaten)

Panko – 1 cup

Vegetable Oil for Frying – 2 cups

Method

Season Eggplant/Chicken.

Heat oil to 325 F.

Dredge Eggplant/Chicken in flour before submerging in eggs.

Lastly, dredge in panko.

Shake off excess breading before adding to oil.

Fry until golden brown & crispy (about 2 minutes).

Drain off excess oil before tossing in sauce and garnishing with chive.

Fried shrimp added to spring roll with sauteed veggies- use sauce as a dip as well

Shrimp – ½ lb (washed & butterflied)

Chinese All Purpose Seasoning – ½ tsp

Cornstarch – 1 cup

Vegetable Oil for Frying – 2 cups

Carrots – 1 cup (thin strips)

Cabbage – 1 cup (thinly sliced)

Sweet Peppers - 1 cup (thin strips)

Method

Preheat your oil to 350F.

Season shrimp with seasonings before tossing in cornstarch.

Shake off excess cornstarch before adding to oil.

Fry until lightly golden and crispy.

Drain off excess oil and set aside.

Heat your wok over high heat.

Add your vegetables, stirring continuously.

Lightly season with all-purpose seasoning.

Removed from heat.

Fill spring-roll wrappers with veggies and shrimp before sealing and frying to a golden crisp.

Slice in half and enjoy with your sauce.

Stir fried Pork with Veggies & Pineapple topped with Sesame Seeds

Sesame Oil – 1 tbsp

Broccoli Florets – 1 cup

Carrots – 1 cup (rondelles)

Onions – ¼ cup (cubed)

Cabbage – 1 cup (cubed)

Pork – ½ lb (thin strips)

Sweet Peppers - 1 cup (cubed)

Garlic – 1 tsp (minced)

Ginger - 1 tsp (minced)

Chinese All-Purpose Seasoning – 1 tsp

Five Spice Powder – ¼ tsp

Method.

Heat your wok over high heat.

Once heated, add your oil, pork, ginger & garlic.

Stir continuous.

Add remaining ingredients and continue to stir fry until everything is fully cooked.

Once cooked, add sauce and stir until everything is fully coated in sauce.

Garnish with sesame seeds.

Enjoy!