• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 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
  • 1–2 tbsp sugar and salt or to taste


  1. 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.
  2. Combine tamarind pulp with water. Mix and squeeze to obtain tamarind juice, then strain.
  3. Put tamarind juice, shallots, 1-2 tablespoons sambal belacan in a bowl.
  4. Add lime juice, sugar and salt to taste. Transfer tamarind sambal sauce into a serving dish. Serve with any fried fish or grilled stingray.

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