Title: Chili Sambal
Categories: Sauce
Yield: 1 Servings

10 Bird's Eye chilies
20 Red chilies
10 Cloves garlic
1/2 c Oil
2 tb Concentrated tomato paste
1 tb Dried prawns; soaked and
-blended
5 tb Lime juice
1 tb 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.

CHILE-HEADS ARCHIVES

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