Recreating the Magic: Shrimp (Pink) Sauce from Lings/Kims Chinese Restaurant

The scent of sweet and tangy pink sauce instantly transports me back to my childhood. Growing up in Southern Oregon, a trip to Lings (or Kims, depending on the year and owner!) Chinese restaurant wasn’t complete without a generous drizzle of their signature shrimp sauce. We’d slather it on everything – crispy Mar Far chicken, savory fried rice, even the humble egg rolls. That vibrant, unforgettable flavor became the quintessential taste of comfort and celebration, a culinary bookmark in my early years. I’ve been chasing that perfect copycat ever since, and I think I’ve finally cracked the code.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes (no cooking required)
• Total Time: 5 minutes
• Yields: 4 cups
• Dietary Type: Gluten-Free

Ingredients

• 2 cups vegetable oil
• 1 cup sugar
• ¾ cup ketchup
• ¾ cup apple cider vinegar
• 2 tablespoons dry mustard

Equipment Needed

• Blender

Instructions

1. In a blender, carefully combine 2 cups of vegetable oil, 1 cup of sugar, ¾ cup of ketchup, ¾ cup of apple cider vinegar, and 2 tablespoons of dry mustard.

2. Blend all ingredients together until thoroughly combined and smooth.

3. Taste and adjust sweetness or tanginess as desired. A little extra sugar will enhance the sweetness.

4. Enjoy immediately with your favorite dishes such as chicken, egg rolls, or anything else your heart desires!

5. Refrigerate any leftover sauce in an airtight container.

Expert Tips & Tricks

• Oil Choice Matters: While the recipe calls for vegetable oil, using a neutral-tasting oil like canola or grapeseed will prevent any unwanted flavors from overpowering the other ingredients.
• Blending for Success: Ensure that all the ingredients are fully emulsified. Blend for at least a minute, stopping occasionally to scrape down the sides of the blender to ensure an even consistency. The sauce should be smooth and creamy.
• Spice it Up: If you prefer a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the blender. Start with a small amount and taste as you go, adjusting to your preference.
• Adjusting Sweetness & Tang: This is where your personal preference comes into play. If you find the sauce too tangy, add a little more sugar. If it’s too sweet, a splash more of apple cider vinegar will balance it out.
• Make-Ahead Magic: This sauce can be made ahead of time and stored in the refrigerator for up to a week. The flavors will meld together over time, creating an even more delicious final product.
• Fixing Separation: If the sauce separates after being refrigerated, simply whisk it vigorously or give it a quick blitz in the blender to re-emulsify.

Serving & Storage Suggestions

Serve this delicious Shrimp (Pink) Sauce chilled or at room temperature. It pairs perfectly with crispy appetizers like egg rolls, fried wontons, and crab rangoon. It’s also fantastic with main courses like fried chicken, pork, and even seafood.

For storage, transfer the sauce to an airtight container and refrigerate. Properly stored, it will last for up to a week. While it’s best enjoyed fresh, freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (1/4 cup)	% Daily Value*
Calories	306 kcal	15%
Total Fat	27.6g	42%
Saturated Fat	3.5g	18%
Cholesterol	0mg	0%
Sodium	126mg	5%
Total Carbohydrate	15.7g	5%
Dietary Fiber	0.1g	0%
Sugars	15.1g	N/A
Protein	0.4g	1%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Lower Sugar Version: Reduce the amount of sugar by half and add a natural sweetener like honey or maple syrup to taste. Be mindful that this might slightly alter the flavor profile.
• Vinegar Variety: While apple cider vinegar provides a classic tang, experiment with other vinegars like white vinegar or rice vinegar for subtle variations.
• Spicy Kick: Infuse the oil with a chili pepper for a subtle heat. Heat the oil in a saucepan with a deseeded chili pepper over low heat for 5 minutes, then let it cool completely before using it in the recipe.
• Vegan Option: Ensure your ketchup is vegan-friendly, as some brands may contain animal-derived ingredients.
• Mustard Alternatives: If you don’t have dry mustard, try using prepared yellow mustard or Dijon mustard. Start with a smaller amount (about 1 tablespoon) and adjust to taste.
• Oil-Free (ish) Option: Reduce the oil to 1 cup and add ½ cup of unsweetened applesauce to help achieve a creamy texture. Note: This may change the taste slightly.

FAQs (Frequently Asked Questions)

Q: Can I make this sauce without a blender?
A: While a blender is ideal for achieving a smooth consistency, you can whisk the ingredients vigorously by hand. Be prepared to put in some elbow grease to ensure everything is well combined.

Q: How long does this sauce last in the refrigerator?
A: Properly stored in an airtight container, this sauce will last for up to a week in the refrigerator.

Q: Can I freeze this sauce?
A: Freezing is not recommended as the sauce may separate upon thawing, altering its texture and appearance.

Q: What can I serve this sauce with?
A: This sauce is incredibly versatile! It’s delicious with fried chicken, egg rolls, crab rangoon, fried rice, and even as a dipping sauce for vegetables.

Q: Can I adjust the sweetness of the sauce?
A: Absolutely! If you prefer a sweeter sauce, add a little more sugar. If you prefer a tangier sauce, add a splash more of apple cider vinegar. Taste and adjust to your liking.

Final Thoughts

This copycat Shrimp (Pink) Sauce from Lings/Kims Chinese Restaurant is more than just a condiment; it’s a flavor-packed time capsule that takes me back to simpler, happier times. I encourage you to try this recipe and create your own cherished memories around its sweet and tangy deliciousness. Share it with friends and family, and don’t be afraid to experiment with variations to make it your own. And remember, the most important ingredient is love – so pour some in and enjoy!