1 heaped tablespoon tamarind pulp mixed with 150ml water
4 shallots, sliced thinly
2 tbsp freshly squeezed lime juice
3 bird´s eye chillies, chopped
For sambal belacan
3 red chillies
5g toasted shrimp paste (belacan)
3 kasturi limes, halved and squeezed for juice
12 tbsp sugar and salt or to taste
To prepare the sambal belacan: Place red chillies, bird´s eye chillies and toasted belacan in a mortar and pound into a paste. Add kasturi lime juice and a pinch of salt for taste. Transfer paste into a bowl.
Combine tamarind pulp with water. Mix and squeeze to obtain tamarind juice, then strain.
Put tamarind juice, shallots, 1-2 tablespoons sambal belacan in a bowl.
Add lime juice, sugar and salt to taste. Transfer tamarind sambal sauce into a serving dish. Serve with any fried fish or grilled stingray.