Chili Sambal
By: Anonymous
Published: Thursday, February 11, 2010 - 5:01pm

Ingredients




10 Bird's Eye chilies
20 Red chilies
10 Cloves garlic
cup Oil
2 tablespoons Concentrated tomato paste
1 tablespoon Dried prawns, soaked and blended
5 tablespoons Lime juice
1 tablespoon Sugar
Salt and pepper to taste

Preparation

1 Roland@munta.cs.mu.OZ.AU (Roland YAP) Chop and blend chilis and garlic to a fine paste using some oil if necessary. Heat remaining oil and add blended ingredients, tomato paste and dried prawns. Cook over low heat, stirring frequently for about 5 minutes. Add lime juice and sugar and season. Remove from heat and cool. Keeps for up to 2 weeks in a jar in the fridge.