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Written by yorky
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Wednesday, 18 July 2007 |
 Ingredients
- 3 Lemon grass stalks
- 10 Fresh red chilies, sliced
- 115 gm Shallots, chopped
- 4 Garlic cloves
- 10 mm cube Galangal, sliced
- 4 Fresh coriander stems
- 1 tblsp Vegetable oil
- 1 tsp Grated dried citrus rind
- 10 mm cube Shrimp paste
- 1 tblsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Salt
Method
Bruise the lower tender portion of the lemon grass stalks and put in a mortar. Add the chilies, shallots, garlic, galangal and coriander stems. Grind to a paste gradually adding the oil.
rind and mix well.Heat the shrimp paste wrapped in foil in a frying pan. Add the shrimp paste and citrus rind and mix well.
Dry fry the coriander and cumin seeds in a cast iron frying pan then grind them to a powder in a spice grinder. Stir into the paste with the salt.
Use the paste immediately or transfer to a glass jar with an airtight lid and refrigerate. The pasts will keep for 3 to 4 weeks. |
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