Laksa Paste
A paste used in the making of laksa soup dishes.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 tablespoons peanut oil
- 6-8 long dried red chillies
- 8 purple (asian) shallots coarsely chopped
- 5 candlenuts / macadamia
- 3 cm piece fresh galangal coarsely chopped
- 2 stems lemon grass coarsely chopped
- 1 1/2 teaspoon finely grated fresh turmeric
- 1 teaspoon tsp shrimp paste
- 1 garlic clove coarsely chopped
- 2 tablespoon dried shrimp grind these
- 1 teaspoon vietnamese mint
- 2 tablespoon kaffir lime rind
- 1 tablespoon ground coriander seeds
- Carbohydrate 3.27385000025847 g
- Cholesterol 21.2800000431737 mg
- Fat 14.2207500062807 g
- Fiber 1.04750003814697 g
- Protein 3.28005000576881 g
- Saturated Fat 2.36050000107157 g
- Serving Size 1 1 Serving (37g)
- Sodium 22.0150000420376 mg
- Sugar 2.2263499621115 g
- Trans Fat 0.775240000420015 g
- Calories 149 calories
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.
