Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***STEP ONE***
   2      teaspoons     whole coriander seed
   1      teaspoon      whole cumon seed
   1      teaspoon      black peppercorns
                        ***STEP TWO***
   1      teaspoon      lime zest
   4      tablespoons   fresh chopped garlic
  15                    thai bird chiles
   1      cup           fresh lemon grass -- chopped
   2      teaspoons     kaffir lime leaf -- chopped
   1      tablespoon    galangal -- chopped
   2      tablespoons   coriander root -- chopped
                        ***STEP THREE***
   4      teaspoons     shrimp paste
   2      teaspoons     salt

Preparation:

1. Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender. 2. Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste need to be thick thick thick. 3. Grill shrimp paste until softened and add to paste. Notes: Freeze paste in ice cube trays, using one cube for a dish serving 4 people. You can use paprika or red sweet pepper instead of the Thai chiles, in whole or part if you don't like things too spicy. Paste will keep in the fridge for up to 6 weeks and in the freezer for over a year. Uses: This paste in good in seafood, beef or chicken dishe