International Cuisine, Sambauan, Seafood



  • 50 gm dried Lombok, Thai or Chinese Chilli
  • 3 Thai Birds Eye Chillies
  • 1/4 cup small dried Shrimp
  • 1/2 cup Water boiling
  • 4 Garlic cloves
  • ¼ cup Coconut sugar
  • 50 ml Lime juice for tartness



  1. Briefly rinse the dried Chilli and dried Shrimp with water and then pat them dry. Cut off the stems and place them directly into the food processor. Very carefully pour in 1/2 cup of boiling Water and let them soak for about 10 minutes until soft. Add Garlic and then blitz them into a fine paste. They will be a bit runny but will thicken up when you cook them
  2. Transfer the Chilli mixture into a medium pan, add in Sugar and bring it to a boil and then simmer for 5 mins or until they are slightly thickened. Have a taste and add salt to your taste if needed. Transfer into a heat-proof container. Good for up to 1 week in the fridge. You can double or triple the recipe and freeze them. Just let them thaw in the refrigerator and they will be ready to use again.