Sambal Ikan Bilis Kering/ Dried Anchovy Sambal

a handful of cleaned anchovies
2 shallots-cut into rings
1 tbsp tamarind juice
1-2  tsp sugar
salt to taste

To pound
10 dried  red chilies (soaked in hot water for 15mins, drained)
2 nips garlic
1 large pink shallots
1 in  shrimp paste

Heat about 1/2 cup of oil, saute the pounded ingredients in low flame. In between add in sugar and saute further. Add in salt and the anchovies, tamarind juice. Keep stirring in low flame until the sambal paste is dried. Becareful, do not leave unattended, then the paste will have a burnt smell.
Dish out and serve with white rice, or nasi lemak.