Sambal Cincalok

Sambal Cincalok is a Malaccan condiment made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.

Sambal Cincalok

Sambal Cincalok

Course: Condiments, Dips & Spreads
Cuisine: Malaysian
Prep Time: 10 minutes
Total Time: 10 minutes
Author: The Cook
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  • 6 red chillies
  • 6 Asian shallots
  • 6 limes , juice only of limes
  • 1 large ripe tomato
  • 3 tablespoons cincalok
  • 4 tablespoons thick coconut cream, optional

Recipe Instructions

  • Pound the chillies, shallots and tomato into a coarse texture (or slice them all very thinly).
  • Scoop out onto a bowl and add lime juice, cincalok and coconut cream.
  • Mix well and serve as a dipping sauce.

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Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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