Sweet and Sour Dipping SauceFor tonight's Calamari, I cooked my own sauce and I followed junbelen.com's procedure. Though his sauce is for fish balls, it is also great for Calamari and other fried foods.
For 1 cup sauce, you need:
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.