3 3/4 cups
Place all ingredients, except for cornstarch, in a small pot and bring to a boil.
Reduce to a simmer for 2 minutes and add cornstarch slowly.
Strain through a fine strainer and allow to cool.
Place in a squeeze bottle and keep warm for service.
Drizzle over Italian fried calamari and garnish with diced Roma tomatoes and sliced scallions.
Drizzle works well over breaded fried zucchini, battered fried shrimp and many other types of fried appetizers for a little Asian flair to your authentic Italian appetizers.
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