Laksa Paste from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John A

Ingredients

• ⅓ cup (45 g) chopped macadamia nuts or blanched almonds, toasted
• ⅓ cup (45 g) chopped shallots
• Juice and grated zest of 2 limes
• 2 tablespoons chili-garlic sauce, or to taste
• 2 teaspoons sugar
• 1 teaspoon shrimp paste, or 2 tablespoons fish sauce
• ½ cup (120 ml) or so coconut milk
• 2 tablespoons canola oil or other neutral oil
• 2 tablespoons coriander seeds, crushed
• ¼ cup (25 g) peeled and finely chopped ginger
• 1 teaspoon toasted sesame oil