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–+ servings
Easy sambal cincalok recipe with fermented shrimp, shallots, red chilli and calamondin lime in a small bowl.

Sambal Cincalok Recipe

Azlin Bloor
A quick, punchy condiment made with cincalok, shallots, chilli and calamondin lime juice. Salty, sharp and brilliant with rice, fish and other simple savoury dishes.
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Prep Time 10 minutes
Course Condiments, Side Dish
Cuisine Eurasian, Malaysian, Nyonya, peranakan
Servings 4
Calories 25 kcal

Ingredients
  

  • 3 Tbsp cincalok
  • 2 shallots
  • 1 red chilli
  • 2 tsp calamondin lime juice or regular lime juice
  • 1 small pinch sugar

Instructions
 

  • Peel, then slice the shallots thinly.
    Finely chop the chillies.
    2 shallots, 1 red chilli
  • Place the cincalok in a small bowl, then add all the other ingredients in and mix well.
    3 Tbsp cincalok, 2 tsp calamondin lime juice , 1 small pinch sugar
  • Leave for 5 minutes for the flavours to settle together.
    Then taste, and add more lime juice if needed.
    Serve as suggested above.

Nutrition

Calories: 25kcalCarbohydrates: 4gProtein: 3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 18mgSodium: 16mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 109IUVitamin C: 18mgCalcium: 14mgIron: 0.3mg
Keyword cincalok, sambal, sambal cincalok
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