Fishball sauce

INGREDIENTS:
1 tbsp vinegar
3 tbsp soy sauce
6 tbsp sugar
2 tbsp cornstarch
1 cup water
1 tsp hot sauce or siling labuyo (optional)
HOW TO MAKE FISHBALL SAUCE:
Mix ingredients in a saucepan.
Cook over low heat while stirring continuously until thick.
Transfer to a bowl and serve with deep fried fishball or squidballs.
Serve hot. Enjoy!

Fish Balls Sweet and Sour Sauce Recipe, makes one cup sauce

1/2 cup vinegar

1/2 cup sugar
1/4 cup soy sauce
1 cup water
1 tablespoon cornstarch dissolved in 1 tablespoon water
Combine vinegar, sugar, soy sauce, and water in a saucepan and bring to a boil. Whisk the cornstarch in
the sauce and let it simmer until it thickens, around five minutes. The sauce will keep in the refrigerator for
up to two weeks.
When frying store-bought fish, shrimp, and squid balls, make sure that they have been completely thawed
and are at room temperature. Make sure, too, that the oil is sufficiently hot, around 180 degrees F. Fry the
fish balls in small batches until golden brown, around a minute or two.

Traditional Sweet & Sour Sauce

Ingredients
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Directions
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a
boil. Stir continuously until the mixture has thickened.