Shrimp (Pink) Sauce Copycat from Lings / Kims Chinese in Medford
Shrimp sauce (or pink sauce) is a staple in Southern Oregon Chinese restaurants. It is served with (and eaten with) just about everything from Mar Far chicken to Fried Rice. It is especially yummy as a dip for egg rolls or even pork and seeds. This is the closest copycat recipe I have found for this sauce. It is a variation of a recipe printed in our local newspaper in response to a request for the recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 cup sugar
- 3/4 cup ketchup
- 2 tablespoons dry mustard
- 2 cups vegetable oil
- 3/4 cup apple cider vinegar
- Carbohydrate 13.4626268613887 g
- Cholesterol 0 mg
- Fat 83.3131187124544 g
- Fiber 0.862648647787287 g
- Protein 2.01752217475514 g
- Saturated Fat 6.11250731437401 g
- Serving Size 1 1 cup (212g)
- Sodium 14456.6575285465 mg
- Sugar 12.5999782136014 g
- Trans Fat 1.14015707859815 g
- Calories 799 calories
Mix all ingredients well in a blender. Enjoy with your favorite chicken, egg rolls, or whatever your heart desires! Refrigerate leftover sauce.
