Cook meatballs in an air fryer for 15mins, or until fully cooked.

In a pan on low heat, add all the sauces, garlic and ginger, and stir constantly until the sauce thickens and bubbles.

Add the cooked meatballs into the sauce and toss until well combined.

In a saucepan or pan on medium heat, add sugar and water and stir until dissolved. Then stop stirring.

Cook the sugar water until it has an amber/golden yellow colour, then turn to lowest heat

To test if it’s ready, dip chopsticks/fork into the syrup and pull upwards. The syrup can’t be too liquidy, but should be slightly thick so when you pull it forms a very faint solid silky thread.

Once syrup is ready, quickly place onto a baking tray. Spread it slightly, then turn the tray up side down and watch the syrup silk form as it falls! (Tip: don’t wait too long or else it’ll solidify completely).

Take a handful of the Basi and place it directly on top of the meatballs.

Serve and enjoy!