Pair your favourite Surrey samoosa with this delicious dipping sauce!Ingredients
1/2 cup white sugar
1/4 cup water
3 tbsps fish sauce
2 tbsps sherry (or cooking sherry)
3 cloves garlic (minced)
1 tbsp chiles (dried crushed)
4 tbsps water
3 tbsps corn starch
Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off.
Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.