Finding a healthy recipe which doesn’t contain truck loads of corn flour, arrowroot or tomato ketchup is near on in possible so I decided to try inventing my own sauce as essentially sweet and sour is basic and as it says on the tin – sweet components mixed with sour components.
I was worried my sauce wouldn’t be thick enough without the aid of an thickening agent and did consider using chia seeds, however, it reduced down well so left them out. Maybe next time I’ll experiment with them.
Sweet and Sour Sauce ingredients:
- 25g coconut sugar (can use honey, agave or rice syrup)
- 25g white wine vinegar
- 75g tomato purée
- 1 teaspoon garlic granules
- 1 tbsp of GF soy sauce
Sweet and Sour Sauce cooking method:
- Add all the ingredients in a pan, bring to the boil then simmer for 10 minutes.
- If the mixture looks too thick for a pouring sauce add some cold water to thin out and continue to simmer.
- Raw tiger prawns
- 3 sping onions
- 2 carrots
- 1 green pepper
- 1 red pepper
- 2 tbsp coconut oil
- 2 garlic cloves
- 200g fresh pineapple cubed
- Once you’ve made the sweet and sour sauce set it to one side while you prepare the prawns and vegetables.
- Heat the coconut oil in a wok adding the crushed garlic cloves and raw prawns. Cook until pink.
- Next add all the veg (chopped) except for the pineapple, and fry off. Once soft add the pineapple and sweet and sour sauce and cook for a further two minutes.
- Serve with rice, noodles or quinoa.
Preparation time: 10 minutes
Cooking time: 20 minutes