Sambal Roasted Plantain

If you’ve never had plantain before, you’re missing out. In this recipe, it gets roasted until golden and caramelised and before being served over a spicy sambal, packed with lots of delicious, fragrant aromatics.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x



For the sambal:

  • 3 banana shallots, finely chopped
  • 2 lemongrass, finely chopped
  • 6 garlic cloves, minced
  • 20g fresh ginger root, finely chopped
  • 6 red chillies, finely chopped
  • 30g double concentrated tomato purée
  • 2 tsp crushed red chilli flakes
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 250g vine tomatoes, deseeded and finely chopped
  • 1 tbsp fish sauce
  • 1 lime, juice
  • 100ml vegetable oil (or any neutral oil)

For the plantain:

  • 4 ripe plantains
  • vegetable oil (or any neutral oil)
  • 2 spring onions, thinly sliced
  • handful of roasted peanuts, crushed
  • lime wedges, to serve


  1. Place the shallots, lemongrass, garlic and ginger in a mortar and pound to a smooth-ish paste with a pestle, then transfer to a small bowl.
  2. Add the chillies, double concentrated tomato purée, chilli flakes, brown sugar and salt to the same mortar (no need to wash it) and pound to a smooth-ish paste with a pestle. Add the tomatoes, fish sauce and lime juice and carefully pound until smooth-ish.
  3. Heat the vegetable oil in a small saucepan set over a medium heat. Add the shallow mix and bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 10 to 15 minutes, or until very lightly golden.
  4. Add the chilli mix and cook, stirring occasionally, for 10 to 15 minutes, or until the oil is stained red.
  5. Drain off the oil and set aside until ready to use. See notes for storing instructions.
  6. Heat your oven to 220°C / fan 200°C. Cut the tips off the plantain and peel. Slice into four, lengthways and arrnage in a single layer on a large, greaseproof paper-lined baking tray.
  7. Drizzle with vegetable oil, season with salt and pepper and roast for 35 minutes, or until browned on the outside and soft in the middle.
  8. To assemble, spread the sambal onto a large plate. Top with the plantain and finish with the spring onions and peanuts. Serve with lime wedges to squeeze over and enjoy!


  1. If you don’t have a pestle and mortar, you can use a food processor. However, the resulting paste won’t be as flavorful as the act of pounding releases the flavour and fragrance of ingredients much more than chopping or slicing does.
  2. If you have any leftover sambal, you can store it in an airtight container in the fridge for a couple of days or in the freezer for up to 1 months.
  3. For a milder sambal, deseed the chillies and/or omit the chilli flakes.

Did you make this recipe?

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