KAPI  PLA [ SHRIMP PASTE SAMBAL]

 This is about as pungent as an accompaniment can
get , and is poppular in Burmese and Thai menus.
An acquries taste, perhaps, but if you want to know
the ture taste countries, it is a must.

Form dried shrimp paste into a flat cake and wrap completely in
foil. Roast under a hot griller for 4 or 5 minutes on each side . Allow
to cool.In mortar and pestle pound the onion and garlic, the dried
shrimp paste,prawn powder , and lime juice gradually to work into
a paste.Add sugar and fish sauce , mixing well. Press into a small bowl
or form into a mound and garnish with shrreds of citrus and rind and  chilies.