Shrimp paste often comes in solid blocks or squares. I used one square (2x2-cm) in this recipe. You can find it as a paste in a glass jar as well.
Ingredients
- 1 stalk lemongrass chopped roughly
- 4 small red chilies deseeded (e.g. Birds eye chilli)
- 3 cm root of fresh turmeric think the size of an index finger, peeled
- 3 cm root of fresh galangal think of your thumb finger, peeled
- 2 garlic cloves peeled
- 3 cm fresh ginger root peeled
- 5-6 kaffir lime leaves
- 1 bunch of fresh coriander/cilantro (we're mainly interested in the stalks from about half way down, make sure to rinse them)
- 1 teaspoon turmeric powder for extra colour
- 1 medium brown onion peeled and chopped (shallots can also be used)
- 1 tablespoon shrimp paste
Instructions
- Process all ingredients in a food processor or a blender until ground as smooth as possible and well combined. Store the paste in a clean, airtight jar in the fridge for up to a month, or freeze it for a few months.
Nutrition
Serving: 1 batch | Calories: 211kcal | Carbohydrates: 36g | Protein: 17g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 171mg | Sodium: 556mg | Potassium: 1053mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2257IU | Vitamin C: 273mg | Calcium: 146mg | Iron: 7mg
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