Ingredients
- 1 tablespoon shrimp paste
- 1 tablespoon coriander seeds Whole
- 1/2 tsp cumin seeds
- 1/2 tsp white peppercorns
- 1/2 tsp sea salt
- 1 cm piece galangal or ginger
- 1 Kaffir lime leaf, stalk removed
- 4 coriander roots
- 2 lemongrass stems, white part only, roughly chopped
- 2 Red shallots
- 4 cloves garlic
- 3 long green chillies, roughly chopped
- 2 handfuls coriander leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Wrap the shrimp paste in alfoil and make an approximate 2cm square. Add to TM bowl with the coriander seeds, cumin seeds, and white peppercorns.
Dry fry for 3 1/2 minutes, 100 degrees,
, speed 1. Remove shrimp paste.Mill the coriander, cumin and peppercorns for 1 minute, speed 8.
Add the remaining ingredients, including the unwrapped shrimp paste, and process for 10 seconds, speed 9. Scrape down the sides of the bowl, then repeat until a paste consistency is achieved.
, speed 1. Remove shrimp paste.Tip
Add a touch of oil when processing if desired to help out 
Paste should keep for a couple of weeks in the fridge.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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