Ground Onion and Chili Sambol

Soak the dried chilies in warm water for 5 minutes to soften them slightly, then remove the seeds and discard.

Grind the softened dried chilies in a mortar and pestle or spice grinder until fine and powdery.

Add the pounded dried shrimps to the ground chilies and crush together with the mortar and pestle for 1-2 minutes to combine thoroughly.

Stir in the chopped onion and mix well until evenly distributed throughout the chili and shrimp mixture.

Squeeze lemon juice over the sambol and season with salt to taste, stirring to combine.

Taste and adjust seasonings as needed, adding more lemon juice or salt for balance.

Transfer to a serving bowl and serve immediately as an accompaniment to rice and curries, or store in an airtight container in the refrigerator for up to 3 days.