About this recipe:This is a pungent chilli condiment that is used as garnish over laksa dishes, dipping sauce for grilled fish or as a side condiment for any rice meals. It is considered a staple in a Malay household.
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Method Prep:10min › Ready in:10min
Pound the chillies in a mortar and pestle with a little salt until you reach a medium coarseness. Add the roasted belacan (shrimp paste) and grind it in evenly. Squeeze the lime juice into the sambal paste just before serving.