The cornstarch will help your sauce thicken and the slurry will prevent the sauce from becoming lumpy as it cooks. [2] X Expert Source Vanna TranExperienced Cook Expert Interview. 15 March 2019.
Stir the sauce occasionally to help the sugar dissolve.
You should see the sauce begin to thicken. It’s important to constantly whisk or you’ll end up with lumpy sauce.
You can adjust the seasonings by adding more onion, garlic, or pepper as you like. You can refrigerate the sauce and use it within 1 week. This recipe makes around 3 cups of sauce.
If you’ll be using or garnishing the sauce with green onions, you can slice them now and set them aside.
1 1/2 cups (355 ml) of white vinegar 2 tablespoons of soy sauce 1 teaspoons of salt 1 teaspoon of sugar 1/4 teaspoon of ground pepper
You can refrigerate and serve this sauce later. Keep in mind that the sauce will become spicier as the onion, chilies and garlic infuse it.
You can serve the sauces in small bowls next to the skewers or in squeeze bottles so people can squirt sauce onto the skewers or their plates.
You should eat the ramen and fish balls as soon as you can. The noodles can make the fish balls soften and lose their crispiness.
You can drizzle or squeeze the sauce over the fish balls and rice.
