Laksa Paste

Name: Laksa Paste
Yield: Makes 1 cup (230 g)
Cuisine: American
Ingredients: ⅓ cup (45 g) chopped shallots; 2 tablespoons chili-garlic sauce, or to taste; 2 tablespoons canola oil or other neutral oil; 2 tablespoons canola oil or other neutral oil; 1 teaspoon toasted sesame oil; ½ cup (120 ml) or so coconut milk; ⅓ cup (45 g) chopped macadamia nuts or blanched almonds, toasted; ⅓ cup (45 g) chopped macadamia nuts or blanched almonds, toasted; ¼ cup (25 g) peeled and finely chopped ginger; 2 tablespoons coriander seeds, crushed; 1 teaspoon shrimp paste, or 2 tablespoons fish sauce; 1 teaspoon shrimp paste, or 2 tablespoons fish sauce; Juice and grated zest of 2 limes; 2 teaspoons sugar

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

2 tablespoons chili-garlic sauce, or to taste
⅓ cup (45 g) chopped shallots

Americas
United States
Fish course
Spice Mix
Pescatarian
Gluten-free
California

Method

In a blender, combine the chili-garlic sauce, shallots, macadamias, ginger, coriander, shrimp paste, lime juice and zest, sugar, canola oil, and sesame oil and process for a minute or two or until very smooth. Pour into a small saucepan and cook over medium heat, stirring constantly until fragrant, 4 to 5 minutes. Stir in the coconut milk and cook 2 to 3 minutes more. Let cool. To store, cover