Sweet & Sour Pineapple Sauce served over Deep Fried Crispy Chicken Balls with chunks of Pineapple. Serve with some Chicken Fried Rice.
Servings: 3 Cup
Equipment
- 1 Blender
- 1 Fine Sieve
- 1 Spatula
- 1 Saucepot
- 1 Whisk
Ingredients
- 1 C Water
- 1 Pineapple - save some for chunks to add to the sauce
- 1/4 C Rice Vinegar
- 1/2 C Sugar
- 1/2 tsp Kosher Salt
- 1/2 tsp Turmeric
- 1/4 tsp Galangal - substitute Ginger
- 1/4 tsp Lemon Grass - substitute Lemon Zest
- 1 Lime Leaf - substitute Bay Leaf and a bit of Lime Zest
Starch Slurry
- 3 Tbl Potato Starch & Water - each and mixed well
Instructions
- Peel, Core and Chop up the Pineapple and reserve some Pineapple chunks for the Sauce. Place the chopped Pineapple into a blender with water and blend. Strain and push through with a spatula through a fine sieve, discarding the pulp.
- Place the Pineapple Juice into a pot with the remaining ingredients. Bring it to a boil and reduce the heat to medium. Scoop off the scum and discard.
- Add in Slurry a little at a time while mixing. Repeat until thickened to desired thickness. Add more slurry if needed. Add in the Pineapple chunks and remove from heat. Remove the Lime Leaf and Let cool. Serve warm.
Notes
Galangal, Lime Leaf, and Lemon Grass can be found at your local Asian store. You can substitute pretty good with it. However, nothing beats the original ingredients for this dish as well as certain Thai Curries that also utilize these same three ingredients.