|Red chilies||20 , seeded and chopped|
|Shallots/1 large onion||10 , chopped|
|Garlic cloves||2 , chopped|
|Dried shrimp paste||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Ginger||1 Teaspoon, grated|
|Brown sugar||1 Teaspoon|
|Tamarind water||3 Tablespoon|
|Thick coconut milk/Cream||150 Milliliter|
Put the chillies, shallots, garlic, macadamias and dried shrimp paste in a food processor or liquidizer and work to a very smooth paste.
Heat the oil in a pan, add the paste and fry for 2 minutes.
Add the ginger, sugar, tamarind water and salt to taste.
Stir well, then add the coconut milk or cream.
Simmer for about 15 minutes until the sambal is thick and oily, stirring occasionally.
Increase the heat and stir fry for a further 2-3 minutes, then serve hot or cold.