Ingredients
400 g fresh birds eye chilis, blend
200 g shallots, blend
100 g garlic, blend
2 teaspoons dried shrimp paste, blend (fish sauce sub)
50 ml lime juice
50 g sugar
salt and pepper (to taste)
soy sauce (optional)
Method
Remove seed from chilli to tone down the spiciness. Blend all ingredient.
Add salt and pepper to taste. Do add additonal sugar and lime juice
before serving if you
like it les spicy.
Keep in bottle- chill if possible.