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Sambal Sauce

Sambal Sauce

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Robin

Robin

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.
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Reviews

the allrecipes staff
3

the allrecipes staff

3/26/2009

The amount of tamarind juice has been reduced from 4 tablespoons to 2 tablespoons by submitter request.

Darryl
3

Darryl

1/5/2009

Too sour! Half the tamarind at least. Also, substituted jalapenos for serrano chilies, but that was OK. Good luck finding belachan. Low rating from my Malaysian family due to the sour flavour.

ReD
0

ReD

9/23/2009

Great recipe but like others had mentioned add tamarind juice and shrimp paste according to your liking. I personally used a little less than half the amount. Also, i omitted the lemon juice as it was already a bit sour. hope this helps!

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