Step 1

Soak dried chillies for 30 minutes in hot water and then drain and add to blender or jug

Step 2

Add the fresh chillies, garlic, galangal, turmeric, lemongrass and shallots. Blend until smooth. Add the Shrimp paste, fish sauce, tamarind and sugar and stir well.

Step 3

Heat a wok or deep pan with the oil until hot over a medium/hot heat. Tip in the sambal and let it sizzle in the oil. Stir in 1 cup water and let it come to a simmer. Reduce the heat a little and gently simmer for 25-30 minutes to reduce the sauce until thick and jam-like, stirring regularly to avoid sticking.

Step 4

Let the sambal cool completely and decant to an airtight container or jar. Serve cold.