/ Tuesday, January 14, 2014 / 1 Comment / Asian , Condiments and Sauces , Malaysian , Video Tutorial
This sambal is typically served as an accompaniment to fried fish or chicken, omelette, fresh Asian herbs and vegetables.
4 Thai Bird's Eye Chilies, chopped
6 Red Chilies, chopped
2 Green Chilies, chopped
Zest of 1 Lime
2 tsp Roasted Belacan/Shrimp Paste
Place, chilies, lime zest, and belacan in a pestle and mortar. Pound until you have a fine paste, and season with lime juice and sea salt.