Street ’n sour sambal

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Preparation info

  • Serves


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Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Sambals (sauces) come with everything. This is close to a sambal petis, and is good with deep-fried battered vegetables - as in tempura - and anything grilled in fact. An excellent ketchup for takeaway. If you want to sharpen it up further, stir in a dash of rice vinegar.


  • 8 red chillies, deseeded and chopped
  • 1 tsp shrimp paste
  • 3 cm piece fresh galangal, peeled and chopped
  • 4 shallots, chopped
  • 4 cloves garlic
  • 1 tbsp palm sugar or light brown sugar
  • 2 tbsp oil
  • 4 kaffir lime leaves, finely chopped
  • 2 tbsp lime juice


Pound together all the ingredients, except the oil, lime leaves and juice, to make a coarse paste - or briefly blast in a processor. Fry in a wok in the oil until things start to look caramelized. Stir in the lime leaves, lime juice and 1 tbsp of water, bubble up, then leave to cool.