When I first came across this recipe, over a decade ago, it was called Indian Sweet and Sour Sauce, and was a key ingredient needed to make Manchurian… an Indo-Chinese hybrid taste treat that is basically, my most favorite of Indian cuisine.
Not that I would say no to nice Tika or Byryani though.
But, back to this S&S Sauce, it is pretty simple to toss together, customizable, and will last a while in the fridge, so why not?
•1 tbsp cornstarch
•2 tbsp water
•1/2 tsp Worcestershire sauce
•1 cup sugar
•1 cup white vinegar
•1 cup water
•1/8 tsp salt
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•White pepper to taste
•2 tbsp ketchup
Dissolve the cornstarch in 2 tbsp water and 1/2 tsp Worcestershire sauce and set aside.
Stir sugar together with the vinegar, water, salt, pepper and Tabasco over medium heat until the sugar is dissolved.
Add the cornstarch mixture and continue cooking until bubbly and thickened a bit.
I let it simmer for about 10 minutes.
Stir in the two tablespoons of ketchup and simmer for ten more minutes, stirring every now and then.
Note: the sauce will not be super thick.
Check back tomorrow, when I make the Manchurian, which worked a treat over air fried boom boom shrimp from Whole Foods.