Platter Sweet and Sour

Name: Platter Sweet and Sour
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: ¼ cup (50 g) Sugar; about 3 Tbsp (50 ml) White Vinegar; about 3 Tbsp (48 ml) Black Vinegar; about 3 Tbsp (50 ml) Water

Independent adaptation of a publicly published Lin Ju-Wei recipe. Not affiliated with, sponsored by, or endorsed by Lin Ju-Wei.

CONDIMENT · FRIED PRAWNS & SHREDDED VEGETABLES

In the published recipe, this is the condiment for deep-fried tiger prawn.

Lin Ju-wei's sweet-and-sour sauce for fried prawns.

On the jar

SWEET-AND-SO

Method: stove
Yield: about ¾ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

White Vinegar 50 mlBlack Vinegar 48 mlWater 50 ml

Ingredients

Sugar¼ cup (50 g)
White Vinegarabout 3 Tbsp (50 ml)
Black Vinegarabout 3 Tbsp (48 ml)
Waterabout 3 Tbsp (50 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Platter Sweet and Sour wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Lin Ju-wei works in Taiwanese / Chinese at Yuan Ji / Yuenji; credentials include Michelin 1* (Yuan Ji / Yuenji, Taiwan).

Originally published as Sweet-and-Sour Sauce.

Adapted from a Lin Ju-wei recipe (Lin Ju-wei / Michelin Guide Taiwan (Yuan Ji tiger prawn)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Lin Ju-wei / Michelin Guide Taiwan (Yuan Ji tiger prawn) (published as “Sweet-and-Sour Sauce”). Full citation lives in Provenance.

Companion jar