Yield: 1 Servings
|10 \N||Bird's Eye chilies|
|20 \N||Red chilies|
|10 \N||Cloves garlic|
|2 tablespoons||Concentrated tomato paste|
|1 tablespoon||Dried prawns; soaked and blended|
|5 tablespoons||Lime juice|
|\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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .