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Plum sauce
A Cantonese sauce used as a dip for fried snacks and spring rolls, or as an accompaniment to Peking duck.
Prep
10 min
Cook
15 min
Serves
1
Ingredients
For:
1
serving
- 250 g red plums
- 2 prunes (dried)
- 30 ml cider vinegar≈ 30 g
- 50 g white sugar
- 2 slices ginger
- 1 clove garlic
- 1 cinnamon stick
- 2 star anise
- 0,5 tsp Chinese five-spice
- 1 tsp cornstarch (mixed with a little water)
- salt
Method
- 1Rehydrate the prunes in a little hot water for 10 minutes. Don't throw the water away.
- 2Pit the plums. Put them in a saucepan, add the prunes and their soaking water. Then the vinegar, sugar, ginger, garlic, cinnamon, star anise and five-spice. Cook 10 minutes over medium heat.
- 3Pass through a fine sieve to separate (and discard) the spices and plum skins. Press well with a spoon to extract as much nectar as possible while keeping the sauce smooth and attractive.
- 4Return the strained sauce to the heat. Reduce a few minutes, season.
- 5If the sauce is too runny you can thicken it with cornstarch first mixed in a little water.
Notes
This sauce keeps for 2 weeks in the fridge. If you can't find red plums, use another variety of plums and add cherries to colour the sauce. You can replace part of the sugar with a little honey.
