Black pepper and lemongrass stir-fry paste

Name: Black pepper and lemongrass stir-fry paste
Yield: Makes about 750 ml/24 fl oz
Cuisine: Australian
Ingredients: 350 g/11 oz fresh lemongrass stalks; 150 g/5 oz cloves garlic, finely chopped; 50 g/1½ oz ginger, finely chopped; 50 g/1½ oz red or golden shallots, finely chopped; 50 g/1½ oz red or golden shallots, finely chopped; 20 g/¾ oz coriander/cilantro/Chinese parsley roots, finely chopped; 10 kaffir lime leaves; 20 g/¾ oz coriander/cilantro/Chinese parsley roots, finely chopped; 20 g/¾ oz coriander/cilantro/Chinese parsley roots, finely chopped; 20 g/¾ oz coarsely ground black pepper; 12 large dried Chinese chillies or Dutch chillies, dry-roasted and ground; 50 g/1½ oz red birds-eye chillies, finely chopped; 60 ml/2 fl oz chilli oil; 50 g/1½ oz salted black beans; 12 large dried Chinese chillies or Dutch chillies, dry-roasted and ground; 40 g/1¼ oz palm sugar/jaggery, shaved; 40 g/1¼ oz palm sugar/jaggery, shaved; 40 g/1¼ oz Malaysian shrimp paste/belacan, dry-roasted; 40 g/1¼ oz Malaysian shrimp paste/belacan, dry-roasted; 60 ml/2 fl oz light soy sauce; 40 g/1¼ oz Malaysian shrimp paste/belacan, dry-roasted; 60 ml/2 fl oz fish sauce

Preparation info

Makes about
750 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

350 g/11 oz fresh lemongrass stalks
50 g/1½

Oceania
Australia
Fish course
Spice Mix
Pescatarian

Method

Chop lemongrass finely with a knife, to make the paste finer when processed.
Blend lemongrass, shallots, garlic, ginger, coriander root, lime leaves and fresh chilli with chilli oil to a paste in a food processor or blender, then add remaining ingredients. Process paste until it is quite fine.
Cook over low heat for 45 minutes.
Taste and, if