Sweet and sour sauce

  • 20 mins cooking
  • Makes 2 Cup
  • Print


Sweet and sour sauce
  • 565 gram can lychees in light syrup
  • 1 teaspoon cornflour
  • 1/3 cup (80ml) water
  • 2 tablespoon white sugar
  • 2 tablespoon white wine vinegar
  • 2 tablespoon tomato sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon peanut oil
  • 1 small_piece red capsicum (150g), chopped coarsely


Sweet and sour sauce
  • 1
    Drain lychees over small bowl, reserving 1/4 cup of the syrup. Halve lychees.
  • 2
    Blend cornflour with the water in medium jug; stir in sugar, vinegar, sauces and reserved syrup.
  • 3
    Heat oil in large frying pan; cook capsicum and lychee, stirring, until capsicum softens. Add cornflour mixture; stir until sauce boils and thickens slightly.


Fresh lychees can be substituted for canned ones if you like. You can use pineapple and pineapple juice instead of lychees for a different flavour. This sauce also goes well with fried tofu, grilled chicken breasts or steamed greens.

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