Chili Sambal

1 Servings

10 bird's eye chilies
20 red chilies
10 cloves garlic
1/2 c oil
2 T concentrated tomato paste
1 T dried prawns, soaked and
1 blended
5 T lime juice
1 T sugar
1 salt and pepper, To Taste
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.