To prepare the red chilies: Soak the chilies in water until they swell. Remove the seeds and set aside. Lightly crush the garlic in a mortar and pestle.

Add the red chilies and pickled garlic to the mortar. Pound together until roughly combined, then add water and mix well. Pour the mixture into a saucepan and place over heat.

Add the sugar, salt, vinegar, and glucose syrup. Adjust the taste as desired. Remove from heat and pour into a bowl.

For frying: Heat oil in a pan over medium heat. Once hot, add the fish balls to fry.

Stir continuously so the fish balls cook evenly and stay round.

Fry until golden and crispy, then remove and drain excess oil.

Serve with sweet chili sauce and assorted fresh vegetables.