CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Sweet and sour rabbit



  • 1 rabbit loin
  • Corn starch, for dredging
  • Oil, for frying

Sweet and sour sauce

  • 3/4 cup (180 ml ) sugar
  • 1/3 cup (80 ml ) Chinese red vinegar
  • 2/3 cup (160 ml ) water
  • 1 tablespoon (15 ml ) tomato paste
  • 2 tablespoons (30 ml ) cornstarch

Red pepper coulis

  • 2 roasted red peppers
  • 1/4 teaspoon (1.25 ml ) cayenne pepper
  • Salt
  • 1% xanthan gum , by weight


  • Grilled pineapple (half moon, with core)

Special equipment

  • Skewer


Red pepper coulis

1. Blend red peppers in a high speed blender with salt and cayenne until smooth.

2. Add 1% xanthan gum by weight and transfer to squeeze bottle.

Sweet and sour sauce

1. In a small saucepan, mix sugar, vinegar, water, tomato paste, and cornstarch.

2. Whisk, bring to a boil and let boil for 1 minute or until thick. Set aside.


1. Heat oil in a heavy pot over medium-high heat to 375 F (190 C).

2. Skewer rabbit to keep it straight on the fryer. Dredge rabbit loin in cornstarch, fry until crispy.

3. While hot, coat with Sweet and Sour Sauce.

To serve

1. Use the coulis to make a series of vertical lines along the right third of a serving plate.

2. Place grilled pineapple at top middle of plate, like a backwards letter ‘D’, with the straight side following the lines of the coulis.

3. Place the rabbit loin lengthwise in the front middle of the plate, also parallel to the coulis, below the pineapple.

You might like

View All Recipes
Air fried chicken Air fried chicken
Satanic squid Satanic squid
Tempura veggie ‘arrows’ Tempura veggie ‘arrows’
Spicy Salt Cod Fritters (Accras de Morue) Spicy Salt Cod Fritters (Accras de Morue)
Fast food chicken nuggets Fast food chicken nuggets
Moules frite with potato-leek mousse Moules frite with potato-leek mousse