Recipe - Chili Sambal

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

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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.