Spicy Chilli

Prepare the aromatics by peeling and coarsely chopping the shallots and garlic cloves, then destem the fresh birds eye chilis and slice them roughly.

Combine the sliced birds eye chilis, chopped shallots, garlic, and dried shrimp paste in a blender. Blend until a smooth, fine paste forms, scraping down the sides as needed.

Transfer the blended chili paste to a mixing bowl and add the lime juice, sugar, and salt and pepper to taste.

Stir the mixture thoroughly to combine all ingredients until the sugar dissolves completely and the sauce is well integrated.

Taste and adjust seasoning with additional salt, pepper, or lime juice as needed for balance between heat, sourness, and saltiness.

If using soy sauce, add it to the chili mixture and stir well to incorporate for deeper umami notes.

Transfer the finished sambal to a serving dish and allow it to rest for 5 minutes so the flavors meld together before serving.