Using a pestle and mortar or blender, grind the shallots, lemon grass and ginger. Heat the oil in a pan and fry the ground shallot mixture for a few minutes, stirring well. Add the remaining ingredients and simmer for a couple of minutes, until the sauce is thick.
The sauce will keep well for a few days in the fridge. When reheating the sauce you will have to add more water to thin to the desired consistency.
© 1994 Keith Floyd estate. All rights reserved.