Ingredients:

3 tablespoon ketchup
3 tablespoon bottled chili sauce
½ tablespoon oyster sauce
½ teaspoon Lea & Perrins worcestershire sauce
2 tbsp sugar
2 tbsp water
2 dozens mini sausages
2 dozens squid balls

Garnishing:
½ tablespoon sesame seeds
Some coriander leaves, roughly chopped

Directions:

1. Heat up a medium sized sauce pan on low heat and add all the sweet and sour glaze ingredients into the pan. 

2. Stir well and turn off the heat as soon as the sauce boils. 

3. Deep-fry the squid balls and pan-fry the mini sausages. 

4. Transfer the fried squid balls and mini sausages into the sweet and sour glaze and make sure they are evenly coated with the sauce.
5. Thread the squid balls and mini sausages onto skewers and serve them on a plate.
6. Sprinkle over some sesame seeds and add chopped coriander leaves on top of the skewers and serve immediately.