Malaysian Pounded Chili Sambal
Ingredients
- 8 shallots
- A handful of anchovies
- 10 dried chilies
- 6 bird's eye chilies
- Half a calamansi lime
- Salt to taste
Preparation
Fry the anchovies until crispy, then remove and set aside.
Fry the shallots and dried chilies until slightly crispy, remove and set aside.
Pound the shallots, dried chilies, and bird's eye chilies, and season with salt.
Add the anchovies and pound coarsely.
Squeeze the calamansi lime and serve.
