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You'll love My Blue Tea

Sweet Sour Prawns in Roselle Hibiscus Sauce Recipe


The celebration of Lunar New Year seamlessly intertwines with the vibrant hues of red, and this year, we welcome the auspicious occasion with the ideal red/pink Roselle symbolising prosperity.


My Blue Tea's Roselle powder can be used for making jams or drinks like a healthier version of Ribena packed with Vitamin C.


Making a delicious Roselle drink


Experience the delightful flavor of our Roselle powder effortlessly by incorporating just 1 tsp into 500ml of water, along with limes, honey (or your preferred sweetener), and optionally soda water. The combination of Roselle's tartness and lime's sourness beautifully contrasts with the sweetness of honey, resulting in a truly satisfying taste.



This Roselle sweet sour sauce is perfect with prawns for the Lunar New Year because prawns is symbol of "happiness" like in Cantonese "har har siew".



Sweet Sour Prawns in Roselle Hibiscus Sweet Sour Sauce Recipe


Roselle Hibiscus Sweet Sour Sauce

Ingredients

*120g Sugar

*20g Lemon juice

*15g Chilli Sauce

*5g Salt

*480g Water


Method

Mix all ingredients and bring to boil.


P.S. You can also use the sweet sour sauce on salad as dipping sauce or over your cakes.



Prawns in Roselle Sweet and Sour Dipping Sauce

Ingredients

*500g Large prawns, deveined and cleaned

*1/2 tsp Salt

*1/2 portion Roselle Hibiscus Sweet and Sour Sauce above


Mixed Vegetables

*50g Green capsicum, sliced

*30g Onion, sliced

*50g Pineapple, cubed

*50g Cucumber, cubed

*1tbsp Cornstart water

(1 tbsp water mixed with 1 tspn cornstarch).


Method

(1) Mix prawns with salt and deep fry in hot oil till cook. Dish and drain.

(2) Leave 2 tbsp oil in the wok, stir-fry mix vegetables till fragrant. Add in 1/2 portion of Roselle Hibiscus Sweet & Sour sauce and bring to boil.

(3) Thicken with cornstarch water add in fried prawns and stir well. Dish up and serve.


Here are some other Roselle inspiration for your from our website published recipes.

From left courtesy from Fellia of Blooms Flowercake in Melbourne, Roselle Buttercream icing. A red drink to usher in the Lunar New Year with Roselle Cranberry + Soda mocktail and lastly, Kueh Sago Roselle (Asian Steam Roselle Sago cake).


Have fun exploring Roselle.




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