Savor the South: Copycat Pink Shrimp Sauce
Indulge in the delightful flavors of Southern Oregon with this Copycat Pink Shrimp Sauce, inspired by the beloved recipes from Lings and Kims Chinese in Medford. This creamy, tangy sauce has become a quintessential accompaniment to various dishes, transforming everything it touches into a flavorful experience. From crispy egg rolls to savory fried rice and zesty Mar Far chicken, this versatile sauce is a must-have on any table. Its sweet and savory balance, combined with a slight tang from apple cider vinegar, makes it an irresistible dip or dressing. Perfect for family gatherings or casual weeknight dinners, this recipe captures the heart of local cuisine. Enjoy this quick and easy recipe, which results in 4 cups of creamy goodness you can store for later use!
4
Servings
N/A
Calories
5
Ingredients
Ingredients
vegetable oil
2 cups (none)
sugar
1 cup (none)
ketchup
3/4 cup (none)
apple cider vinegar
3/4 cup (none)
dry mustard
2 tablespoons (none)
Instructions
1
In a blender, combine the vegetable oil, sugar, ketchup, apple cider vinegar, and dry mustard.
2
Blend on high until all ingredients are well incorporated and the sauce is smooth.
3
Taste and adjust seasoning if needed, adding more sugar or vinegar to suit your taste.
4
Transfer the sauce to an airtight container.
5
Serve the sauce with your favorite dishes such as fried rice, egg rolls, or crispy chicken.
6
Store any leftovers in the refrigerator for up to two weeks. Shake or stir well before use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Copycat Pink Shrimp Sauce?
It is a creamy, tangy, and sweet condiment inspired by local Chinese restaurants in Southern Oregon, specifically Lings and Kims Chinese in Medford.
What are the primary ingredients in this Pink Shrimp Sauce?
The recipe consists of vegetable oil, sugar, ketchup, apple cider vinegar, and dry mustard.
How many ingredients are needed for this recipe?
There are 5 simple ingredients required to make this sauce.
Does this Pink Shrimp Sauce actually contain shrimp?
No, this recipe is a condiment designed to be served with seafood and other dishes; it does not contain shrimp as an ingredient.
What does Pink Shrimp Sauce taste like?
It features a sweet and savory balance with a slight tang from the apple cider vinegar and a creamy texture from the oil-based emulsion.
What is the best way to prepare the sauce?
The best method is to combine all ingredients in a blender and blend on high until the mixture is smooth and well incorporated.
What should I serve with Pink Shrimp Sauce?
It pairs perfectly with crispy egg rolls, savory fried rice, zesty Mar Far chicken, and various seafood dishes.
Can I use this sauce as a dressing?
Yes, its versatile flavor profile makes it an excellent dressing for salads or a dip for appetizers.
How much sauce does this recipe yield?
This recipe makes approximately 4 cups of creamy sauce.
How should I store the leftover sauce?
Store the sauce in an airtight container in the refrigerator.
How long does the sauce stay fresh in the fridge?
The sauce can be stored for up to two weeks in the refrigerator.
Do I need to mix the sauce after it has been sitting in the fridge?
Yes, it is recommended to shake or stir the sauce well before each use as some separation may occur.
Can I adjust the flavor of the sauce?
Yes, you can taste the sauce after blending and add more sugar for sweetness or more vinegar for tanginess to suit your preference.
Is this a traditional Chinese recipe?
It is a Southern Oregon regional variation often found in local Chinese-American restaurants like Lings and Kims.
What kind of oil is best for this recipe?
Vegetable oil is recommended for its neutral flavor, which allows the other ingredients to shine.
How much sugar is in the Pink Shrimp Sauce?
The recipe calls for 1 cup of sugar to provide its signature sweetness.
What type of mustard should I use?
The recipe specifically requires 2 tablespoons of dry mustard.
What type of vinegar gives the sauce its tang?
Apple cider vinegar is used to provide the specific tangy profile of this sauce.
Is this recipe difficult to make?
No, it is a quick and easy 'dump and blend' recipe that takes very little time to prepare.
Where did this specific version of the recipe originate?
This copycat version is inspired by the flavors of Southern Oregon cuisine.
Is the sauce spicy?
The sauce is generally not spicy, though the dry mustard provides a very slight underlying zing.
Can I make this sauce without a blender?
While a blender is recommended for a smooth emulsion, you could use a whisk or food processor, though the texture may vary.
Why is the sauce called 'Pink' sauce?
The combination of white sugar/oil and red ketchup creates a characteristic pink hue.
Can I use regular white vinegar instead of apple cider vinegar?
You can, but the flavor will be sharper and less complex than the intended apple cider vinegar version.
Is this sauce gluten-free?
The core ingredients (oil, sugar, ketchup, apple cider vinegar, dry mustard) are typically gluten-free, but you should check your specific ketchup and mustard labels to be certain.
How much ketchup is in the recipe?
The recipe uses 3/4 cup of ketchup.
Does the sauce need to be cooked?
No, this is a raw-blended sauce and requires no heat for preparation.
Can I halve the recipe?
Yes, you can easily cut the ingredient portions in half to make 2 cups instead of 4.
What makes this a 'Copycat' recipe?
It is designed to replicate the specific taste and texture of the sauce served at Lings and Kims Chinese restaurants.
Is this sauce suitable for large gatherings?
Yes, because it yields a large amount (4 cups) and keeps well in the fridge, it is perfect for family gatherings or parties.