45 minutes

    This is a Malaysian recipe for a very hot chilli sauce to go with with prawns or chicken.

    16 people made this

    Serves: 16 

    • 1 cup chopped birds-eye chillies, with seeds
    • 2 tablespoons white sugar
    • 2 tablespoons salt
    • 1 tablespoon belacan (shrimp paste)
    • 1 tomato, chopped
    • 1/2 onion, chopped
    • 1 whole bulb garlic, peeled and crushed
    • 2 tablespoons fresh lime juice
    • 2 tablespoons vegetable oil
    • 2 lemongrass, bruised
    • 2 fresh curry leaves
    • 1 (1cm) piece galangal, thinly sliced
    • 2 tablespoons tamarind juice

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Place chillies, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth.
    2. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chilli puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

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    Reviews in English (3)


    Too sour! Half the tamarind at least. Also, substituted jalapenos for serrano chilies, but that was OK. Good luck finding belachan. Low rating from my Malaysian family due to the sour flavour.  -  05 Jan 2009  (Review from Allrecipes USA and Canada)


    The amount of tamarind juice has been reduced from 4 tablespoons to 2 tablespoons by submitter request.  -  25 Mar 2009  (Review from Allrecipes USA and Canada)


    Great recipe but like others had mentioned add tamarind juice and shrimp paste according to your liking. I personally used a little less than half the amount. Also, i omitted the lemon juice as it was already a bit sour. hope this helps!  -  22 Sep 2009  (Review from Allrecipes USA and Canada)