Wednesday, June 10, 2009
20 red chilli (roughly chopped)
10 chilli padi (roughly chopped)(optional, if you like extra hot sambal)
1 lemon grass (sliced thinly)
100g dried shrimp
1. Blend all ingredients into a pulp.
2. Stir fry the blended mixture over low heat, keep stirring until well-cooked and aromatic.
3. Add dash of salt and sugar to taste.
*This goes really well with fluffy white warm rice!