In Sri Lanka, this simple sambol is as
common as salt and pepper to Western food. It is very acidic, salty and
spicy accompaniment best served with rice or any starchy staple of the
12 dried chilies
tablespoon dried shrimps, pounded
Lemon juice to taste
Salt to taste
Remove the seeds from the dried chilies if
you prefer a less hot sambol. Using a mortar and pestle, pound the
chilies and onion together. If you have a grinding stone, grind them.
Blender is not advisable as a wet results is not desirable. It should be
a paste. Mix in salt and lemon juice. Serve with rice or pittu.