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Laksa Paste
| Cuisine: Malaysian |
| Portions: 4 |
| Prep Time: 30 minutes |
| Total: 30 minutes |
| 6-8 long red chillies (dried) |
| 8 purple shallots (coarsely chopped) |
| 5 candlenut / macadamia |
| 3 cm piece galangal (coarsely chopped) |
| 2 stems lemon grass (coarsely chopped) |
| 2 tbsp peanut oil |
| 1 1/2 tsp finely grated fresh turmeric |
| 1 tsp shrimp paste |
| 1 clove garlic (coarsely chopped) |
| 2 tbsp dried shrimp (ground) |
| 1 tsp vietnamese mint |
| 2 tbsp kaffir lime rind |
| 1 tbsp coriander seeds (ground) |
Laksa paste is the key ingredient in a bowl of laksa.
Laksa Paste
Place the dried chillies in a heatproof bowl. Cover with boiling water and set aside for 20 minutes to soften. Drain and chop them coarsely.
Place all the ingredients except the shrimp paste into a mortar and pestle and pound it into a paste. Add the shrimp paste and pound it some more.