Chili Sambal

Photo: flickr user Father.Jack

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

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.