Shrimp and Ginger Paste

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 2 white onions
  • 50 ml canola/olive oil blend
  • 2 cloves garlic – roughly chopped
  • 3 lemongrass stalks
  • 60 g peeled ginger – roughly chopped
  • 50 g tomato paste
  • 50 ml rice wine vinegar
  • 40 g shrimp paste
  • 15 g sugar
  • 4 lime leaves


In a pot, cook the onions in the oil until soft and translucent. Add the garlic, lemongrass, ginger and tomato paste. Cook for 5 minutes and add the remaining ingredients. Cover with a cartouche (paper or silicone lid) and cook over low heat for 20 minutes.

Transfer the contents of the pot to a Thermomix jug and blend on high speed until a paste forms. Remove from the blender and refrigerate until needed.

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