Instructions

1. Add the tamarind paste, water and sugar to the saucepan over medium heat. Stir until the sugar is dissolved.
2. Add chilli powder, soy sauces and fried onion to the saucepan. Then heat, stirring continuously, until the mixture thickens.
3. Wait until the sauce bubbles (about 5-10 minutes, depending on the batch size) then take off the heat. Leave to cool before serving.

4. The sauce should taste sweet and sour, with a tangy aftertaste. 

Store in an airtight container in the refrigerator and use within 4 weeks.