Preparation:
1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine.
2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Don't use to much, this should be very very thick.
3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine.
Notes: This will keep in the fridge for 6 weeks and in the freezer for 1 year. Place 2 Tbsp of paste in icecube trays, freze and store in freezer bag |
