Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Bird's Eye chilies |
| 20 \N | Red chilies |
| 10 \N | Cloves garlic |
| ½ cup | Oil |
| 2 tablespoons | Concentrated tomato paste |
| 1 tablespoon | Dried prawns; soaked and blended |
| 5 tablespoons | Lime juice |
| 1 tablespoon | Sugar |
| \N \N | Salt and pepper to taste |
roland@... (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, .