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

    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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