Tamarind and Shallots Dipping Sauce

Tamarind and Shallots Dipping Sauce


Be the first to make this!

This Malaysian sour spicy dipping sauce known as 'Air Assam' is also a great accompaniment to barbecued fish or meat.


Serves: 8 

  • 3 fresh red chillies
  • 3cm belacan, fried
  • 1 teaspoon kecap manis
  • 1/4 cup (60ml) tamarind juice
  • 1 teaspoon salt
  • 1 pinch sugar, to taste
  • 5 shallots, thinly sliced
  • 4 chillies, diced
  • water

Preparation:10min  ›  Ready in:10min 

  1. Pound or blend the fresh chillies with the belacan in mortar and pestle to medium coarseness.
  2. Add the kecap manis, tamarind juice, salt and sugar and mix.
  3. Add the sliced shallots and diced chillies.
  4. Taste and adjust the seasoning. Add more water if the mixture is too thick and sour.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate