In a small bowl, stir together 2 tablespoons water and cornstarch until dissolved.
In a small saucepan, bring sugar and vinegar to a simmer over medium heat. Simmer until sugar is dissolved, 7 to 10 minutes. Stir in chili paste and cornstarch mixture; bring to a boil. Remove from heat, and let cool completely. Refrigerate for up to 1 week.
Notes
*We used sambal oelek.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/shrimp-toast-points-recipe/