| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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