Sambal Belachan

• 40 red chilies, sliced
• 12 scuds, sliced
• 10 tablespoons belachan
• 3 ounces lime juice
• 3 ounces tamarind liquid
• 12 large blue prawns, shelled; heads removed; and tails on

1. Toast belachan.
2. In vita prep blitz 3/4 of the chili and the belachan.
3. With the remaining 1/4 pound in a mortar and pestle.
4. In a wok with around 6 ounces of oil place chili paste and shrimp.
5. When the mix becomes tight, add the lime juice tamarind water blend.
6. Reduce until you have a thick coating of chili goodness!
7. Best served with sweet fruit, depending on whats in season, pineapple and mangos are great but most sweet stone fruit are also good.
8. Fresh Coriander and cucumbers are also a prefect accompaniment.

red chilies, scuds, belachan, lime juice, tamarind liquid, prawns

Taken from www.foodrepublic.com/recipes/sambal-belachan-recipe/ (may not work)