A sweet-and-sour sauce inseparable from fried wontons and Peruvian chifa. Fruity, glossy, and silky, it balances tamarind tang with just enough sweetness and a texture that coats without turning gummy. The kind of sauce that makes another dip inevitable.
Add the tamarind and most of the water to a pot and bring to a gentle boil. Cook for 5–6 minutes, pressing the pulp with a spoon a couple of times, until the liquid is brown, deeply fruity, and the pulp releases easily. Strain well, pressing to extract the flavor, and discard the fibers and seeds.
Return the tamarind liquid to the pot and add the sugar, ketchup, and salt. Cook over medium heat for 3–4 minutes, whisking occasionally, until the sugar is completely dissolved and the sauce looks reddish, smooth, and glossy, with a clearly sweet-and-sour flavor.
Dissolve the cornstarch in the remaining cold
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