Chili sambol is a popular accompaniment to
rice and curry.
1/2 cup cooking oil
3 large onions, sliced finely
teaspoons chili powder
X 170g canned shrimps in spices
Salt to taste
Heat up a wok with oil and slowly saute
the onions until soft, transparent and golden brown. Add the chili
powder, vinegar and the canned shrimps in spices. Stir and cover with a
lid. Simmer for about 10 minutes. Remove the cover and continue to
simmer until it is dry and the oil starts to separate from the
ingredients. Add salt to taste. Remove from heat, add the sugar and
stir. Allow to cool before before storing in a clean, dry and sterilized
jar. To serve, use a small quantities each time.