Rujak Sauce

Preparation info
  • for


    (makes 115 ml 4 fl oz )
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


  • 4 tbsp hot water
  • 60 g/ 2 oz grated


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.