Soursop sweet and sour sauce
This is an exotic sauce that is simple to make. Soursop is a tropical fruit found in Central and South America and the Caribbean. It has a naturally sweet and sour flavor profile and a milky white consistency when puréed. Called guanabana in Spanish, soursop is often used in fruit shakes and ice creams. You can find frozen puréed soursop in the freezer section of Caribbean and Spanish markets or, often, in the Latino foods section of traditional supermarkets. We like to use this sauce as a substitute for traditional Chinese sweet and sour sauces in chicken and vegetable stir-fry.
Ingrediënten
MAKES: 240 ml
- 240 ml soursop purée
- Juice of 1 lime
- ¼ tsp chili pepper flakes
- ½ tsp garlic powder
- ¼ tsp salt
- 5 g cornstarch dissolved in
- 10 ml of water
Instructies
- Combine the soursop, lime juice, chili pepper flakes, garlic powder and salt in a small saucepan over medium heat.
- Bring to a simmer and simmer for 5 minutes.
- Add the cornstarch mixture and whisk well.
- Bring the mixture to a boil, then reduce to a simmer for 1 to 2 minutes or until the mixture is thick enough to coat the back of a spoon.
- Use immediately by drizzling over a chicken and vegetable stir-fry or refrigerate in a tightly sealed container for up to 2 weeks.
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