Laksa Paste from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John A
In a blender, combine the chili-garlic sauce, shallots, macadamias, ginger, coriander, shrimp paste, lime juice and zest, sugar, canola oil, and sesame oil and process for a minute or two or until ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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