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Chili Sambal

relishes, spice, condiments, thai, shellfish

10 bird's eye chilies
20 red chilies
10 cloves garlic
1/2 cup oil
2 tablespoon concentrated tomato paste
1 tablespoon dried prawns, soaked and
1 blended
5 tablespoon lime juice
1 tablespoon sugar
1 salt and pepper to taste

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. Roland roland@munta.cs.mu.OZ.AU (Roland YAP) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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