• 15 shallots
• 12-15 bird's eye chilies, sliced
• 4 cloves garlic, sliced finely
• 5 fragrant lime leaves, cut in fine shreds
• 4 stalks lemongrass, tender part only, very finely sliced
• 1 tsp. salt
• 1 Tbs. dried shrimp paste (terasi), roasted
• ¼ tsp. black peppercorns, finely crushed
• 2 Tbs. lime juice
• ¼ cup oil

• Peel shallots and slice in half lengthwise, then cut in fine crosswise slices. 
• Combine with all other ingredients and mix thoroughly for a couple of minutes before serving with chicken or fish.

Note:  Keeps up to 1 week or longer if refrigerated.