Salad and Spring Roll Sauce Ala Sanur Beach

5 from 6 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 1 people


For the vegetables:

  • 120 g Paprika, red
  • 100 g Hot peppers, red, long, medium hot
  • 6 medium sized Cloves of garlic, fresh
  • 40 g Ginger, fresh
  • 40 g Orange peel
  • 4 g Kaffir lime leaves
  • 3 small Chillies, red, (only for hot spice fans!)

The liquids:

  • 150 g Orange juice
  • 4 tbsp Lime juice, fresh
  • 300 g Water
  • 140 g Rice wine vinegar, clear, mild, (e.g. from YUEN YICK)
  • 180 g Sugar, fine, white
  • 10 g Vegetable broth, concentrated bouillon or salt
  • 1 tbsp Glutamate, high purity, (e.g. Aji-No-Moto)

To tie:

  • 3 tbsp Tapioca flour
  • 3 tbsp Rice Wine, (Arak Masak)


  • Makes about 1 liter of salad and spring roll sauce.
  • Wash the paprika and hot peppers. Cut the peppers lengthways into strips, remove the stem, grains and red and white parts. Together with the peppers, cut across into pieces approx. 1 cm wide. Leave the seeds on the peppers and discard the stalks. Grind the pieces in a mortar or grind them in a cutter (Moulinex or similar). Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
  • Wash the fresh ginger, peel it, cut a piece about 5 cm long crosswise and work it into cubes. Freeze unused cubes. Weigh frozen goods. Cut the orange peel into small cubes. Wash the leaves and cut into small pieces with scissors.
  • Put the liquids with the sugar in a saucepan and bring to a boil along with the paprika, pepperoni, garlic, ginger, orange peel and leaves. Reduce the heat and let simmer with the lid on for 15 minutes. Mix the tapioca flour with the rice wine until homogeneous. Stir into the simmering sauce and simmer for another 5 minutes. Season to taste with salt and fill into a glass bottle. The sauce will keep in the refrigerator at 5 degrees for about 2 months. Shake well before use.


  • Mild and hot fruits can ripen next to each other on a hot pepper bush, i.e. there is a certain uncertainty with the hot peppers. Use your fingertip to test the knife blade while chopping. If it is very hot, only take half and add paprika.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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