Laksa paste

Name: Laksa paste
Yield: Makes about 600 ml/20 fl oz
Cuisine: Malay
Ingredients: 500 ml/16 fl oz light olive oil; 150 g/5 oz cloves garlic; 150 g/5 oz golden shallots, finely sliced; 100 g/3½ oz candlenuts or macadamia nuts; 100 g/3½ oz candlenuts or macadamia nuts; 125 g/4 oz fresh lemongrass stalks, finely sliced; 90 g/3 oz fresh galangal, chopped; 75 g/2½ oz fresh turmeric, chopped; 50 g/1½ oz red birds-eye chillies; 20 g/¾ oz dried prawns/shrimp; 20 g/¾ oz dried prawns/shrimp; 15 g/½ oz ground turmeric; 10 g/⅓ oz coriander seeds, roasted and ground; 5 g/⅕ oz dried birds-eye chillies; 60 g/2 oz Malaysian shrimp paste/belacan; 60 g/2 oz Malaysian shrimp paste/belacan

Preparation info

Makes about
600 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

5 g/⅕ oz dried birds-eye chillies
60 g/2

Australian
Oceania
Asia
Malaysia
Australia
Malacca
Fish course
Spice Mix
Pescatarian
Gluten-free
Southeast Asia

Method

Dry-roast dried chillies and shrimp paste separately over low heat until fragrant.
Soak dried prawns in warm water for 10 minutes, then drain.
Blend all ingredients to a fine paste in a food processor or blender, adding a little water if necessary.
Heat a wok and gently fry paste over moderate heat, stirring frequently, for 10—15 minutes or