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- 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.