Vegetarian recipe ideas
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Grind the peppercorns and fish flakes together with a large pestle and mortar until a coarse paste forms. Add the onion, chilli and paprika and pound until combined, then add the coconut and pound again until thoroughly mixed.
Stir in the lime juice, a little at a time, so the sambal is not too sour, then season to taste with salt. The sambal will keep refrigerated in an airtight container for five days.