Sweet And Pungent Sauce

Name: Sweet And Pungent Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1 c. water; 3 tsp. cornstarch; 3 tsp. ketchup; 1 c. vinegar; 1/2 tsp. salt; dash of white pepper; 2 or 3 large green peppers, cut in 8 pieces each; 1 c. canned pineapple chunks, drained; 1/2 c. mixed sweet pickles; 1 lb. hot batter fried shrimp, chicken or pork cubes

Eats Now Editorial Team · 494 kcal · Seafood

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Sweet And Pungent Sauce – a delicious recipe with sugar, water, cornstarch, ketchup, vinegar, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. sugar
1 c. water
3 tsp. cornstarch
3 tsp. ketchup
1 c. vinegar
1/2 tsp. salt
dash of white pepper
2 or 3 large green peppers, cut in 8 pieces each
1 c. canned pineapple chunks, drained
1/2 c. mixed sweet pickles
1 lb. hot batter fried shrimp, chicken or pork cubes

1
Mix the first 7 ingredients; bring to boil.
2
Lower heat; simmer, stirring, until smooth and thickened.
3
Add the green peppers, pineapple chunks and pickles.
4
Simmer for 3 minutes. Stir in the shrimp, chicken or pork cubes.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. sugar, 1 c. water, 3 tsp. cornstarch, 3 tsp. ketchup, and more.

Yes, Sweet And Pungent Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
494 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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