INGREDIENTS :
25 bird’s eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt

PREPARATIONS :
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.
Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool. Store sauce in an airtight container for up to one week in refrigerator.