By Victoria Alexander and Genevieve Harris
The longer you leave the spatchcocks in the marinade the better the flavour, from a minimum of 4 hours to 2 days if possible.
TO MAKE MARINADE, roughly chop the chilli peppers. Peel and roughly chop the garlic. Place the chilli peppers, garlic and roasted shrimp paste in a food processor or blender and process, pouring in just enough peanut oil to achieve a fine paste. Rub the mixture over the spatchcocks and leave to marinate.
TO MAKE SALAD DRESSING, finely slice each chilli pepper from the tip