1. Break the red chilies open and discard the seeds. Cut the stems off and discard. 2. Soak the dried chilies in a bowl of hot water for 30 minutes. 3. Cut the tender lower half of the lemongrass stalk into small pieces. Place in a frying pan. 4. Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly. 5. Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly. 6. Spoon the mixture into a spice grinder or large mortar. 7. Drain the chilies and add to the grinder/mortar. Grind to a paste consistency. 8. Add the shrimp paste, salt, sugar and oil and continue grinding into a paste. 9. Use as necessary and then store sealed tightly in fridge for up to 4 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
