Rujak Sauce

Name: Rujak Sauce
Yield: for 4 (makes 115 ml / 4 fl oz)
Cuisine: Asia
Ingredients: 2–4 bird’s-eye chillies, finely chopped; 1 tsp salt; 4 spring onions, thinly sliced (optional); 2 tbsp juice of fresh limes or tamarind water; 60 g/ 2 oz grated palm sugar or soft brown sugar; ½ tsp grilled shrimp paste; 4 tbsp hot water

Preparation info

for
4
(makes 115 ml 4 fl oz )

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This piquant sauce is very popular in Indonesia and Malaysia. People in those countries use it mainly to dress salads of sour fruit. Recently, however, many Oriental chefs have begun to use it as a sauce for steaks and other grilled meats. Here I recommend it as a spicy dipping sauce.

Ingredients

4 tbsp hot water
60 g/ 2 oz grated

Asia
Sauce
Gluten-free
Southeast Asia

Method

Mix everything except the spring onions, if using, in a glass bowl, stirring to dissolve the sugar, shrimp paste and salt.

Divide among several small bowls so each person has their own, and scatter over the sliced spring onion, if using.