Home
Recipes
Vegan
Samphire and sea beet sambol

Close up of a bowl of sambol with samphire, sea beets and chilli

Samphire and sea beet sambol

Name: Samphire and sea beet sambol
Total time: 15 min
Yield: Serves 2 as a side
Cuisine: Sri lankan
Ingredients: 2 tsp dried chilli flakes; ½-1 lime juiced; 5-6 curry leaves; 2 round shallots peeled and roughly chopped; 50g fresh coconut finely grated (or defrosted frozen grated coconut); a small handful samphire; a small handful sea beets roughly chopped; 1 green chilli roughly chopped (optional); 1 small carrot grated; roughly chopped to make 2 tbsp coriander leaves; ground to make ½ tsp black peppercorns

Karan Gokani

Published: June 3, 2021 at 12:51 PM

Save recipe

Serves 2 as a side

Easy

Total time: 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Sambols are a very popular accompaniment to most meals in Sri Lanka – this version from Hoppers restaurant celebrates the British coast with crab and foraged sea herbs

Gluten free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Serve this samphire and sea beet sambol recipe as part of a menu along with Hoppers' Sri Lankan crab curry and yellow rice. Next, check out our egg hoppers, coconut sambal and more Sri Lankan recipes, plus learn more in our insider guide to Sri Lankan food.

You can read our guide on what is samphire for advice on where to buy this ingredient.

Ingredients

Nutrition

2 tsp dried chilli flakes
½-1 lime

juiced
5-6 curry leaves
2 round shallots

peeled and roughly chopped
50g fresh coconut

finely grated (or defrosted frozen grated coconut)
a small handful samphire
a small handful sea beets

roughly chopped
1 green chilli

roughly chopped (optional)
1 small carrot

grated
roughly chopped to make 2 tbsp coriander leaves
ground to make ½ tsp black peppercorns

Nutrition: per serving

kcal141
fat9.9g
saturates8g
carbs6.8g
sugars5.7g
fibre6.2g
protein2.9g
salt1.6g

Method

step 1

Use a large pestle and mortar to thoroughly bash ½ tsp of salt and the chilli flakes, adding a little squeeze of lime juice. Once the chilli flakes have turned into a bright red powder, add the curry leaves and shallots, and pound a few times to break them up and release their juices – you just want to bruise them, as opposed to turning them into a paste.
step 2

Add the coconut and the juice of half a lime. Pound a few more times to bruise the coconut, then stir everything together.
step 3

Tip the mixture into a medium bowl, add the remaining ingredients and stir to combine. Check for seasoning and add more salt or lime juice, if you like. This sambol is best enjoyed at room temperature or slightly chilled. It will keep for up to 3 hours but is best assembled at the last minute and eaten fresh.

COOK'S NOTES

If you can’t find fresh or frozen coconut, you can use 2 heaped tbsp of desiccated coconut. Soak it in 60ml of just-boiled water for 10 minutes, then squeeze out the water before using.

Want more crab salad recipes? Try this Thai kohlrabi and crab number

Thai Crab Salad Recipe with Kohlrabi

Authors

A profile image of Karan Gokani Hoppers

Karan Gokani

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue