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Chili Sambal



Yield: 1 Servings

10 bird's eye chilies
20 red chilies
10 cloves garlic
1/2 c oil
2 T concentrated tomato paste
1 T dried prawns,soaked and
1 blended
5 T lime juice
1 T 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.













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