Sambal Sauce

Executive Chef Tony Pat of Nonya suggests using this chili sauce with shrimp satay or grilled fish and vegetables.

Yield: Makes 1 cup
Recipe from Sunset

More From Sunset


  • 1/4 cup seeded dried hot red chilies
  • 1/2 cup minced red bell pepper
  • 1/3 cup minced onion
  • 3 tablespoons minced garlic
  • 2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste)
  • 1/4 cup minced seeded fresh hot red chilies
  • 2 teaspoons salad oil
  • 3 tablespoons liquid tamarind concentrate (or lime juice)
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon salt


  1. 1. Soak dried chilies in 1/4 cup hot water until soft, about 10 minutes. Whirl mixture in blender until smooth.
  2. 2. In a 10-inch frying pan over medium-high heat, stir bell pepper, onion, garlic, dried shrimp, and fresh chilies in salad oil until vegetables are limp, about 3 minutes.
  3. 3. Stir in dried chili mixture, tamarind concentrate, brown sugar, and salt; cook 2 to 3 more minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sambal Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy