Ingredients:
- 10 grams large dried red chiles, halved lengthwise, seeded
- 2 grams galangal, peeled, finely sliced
- 10 grams lemongrass, peeled, finely sliced
- 2 grams lime, zest
- 2 grams coriander root or stems, finely sliced
- 20 grams shallots, finely sliced
- 30 grams garlic, finely sliced
- 1 gram coriander seeds, roasted
- 1 gram cumin seeds, roasted
- 2 grams white peppercorns
- 4 grams salt
- 4 grams shrimp paste
Method::
- Soak chillies in warm water until soft.
- Remove from water and pat dry.
- Pound coriander, cumin and peppercorns to a powder in a stone mortar.
- Add the rest of the ingredients and continue pounding to make a fine, smooth paste.
- Keep refrigerated up to 2 weeks.
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