Ingredients

• 3-4 large chilies
• 1 tablespoon palm sugar, grated
• 1 teaspoon shrimp paste, grated
• 1/4 teaspoon salt
• 2 tablespoons tamarind juice
• 1/2 cup peanuts, coarsely chopped

Directions

1. Toast shirmp paste on low heat for 1 minute.
2. Blend/process chillies, sugar and belacan to form a paste.
3. Add salt and tamarind juice. Blend briefly.
4. Stir in peanuts.
5. Serve with cucumber, tau kwa (hard bean curd), bean sprouts, green mango or anything really.