Laksa paste is the key ingredient in a bowl of laksa.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 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 | tbs | peanut oil |
| 1 1/2 | tsp | finely grated fresh turmeric |
| 1 | tsp | shrimp paste |
| 1 | clove | garlic (coarsely chopped) |
| 2 | tbs | dried shrimp (ground) |
| 1 | tsp | vietnamese mint |
| 2 | tbs | kaffir lime rind |
| 1 | tbs | coriander seeds (ground) |
Directions
Place the dried chilies 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.