Sambal with lemon grass

• 75 g tamarind pulp
• 150 g red chillies
• 130 g

Soak the tamarind pulp in 150 ml of hot water for 30 minutes, then strain, pushing the pulp through a sieve to extract the maximum amount. Blend together the chillies, shallots, garlic, 1 tbsp of the oi