Title: Chili Sambal
Categories: Spice Shellfish Thai
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

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.html

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