Ingredients:
1 medium-sized red onion, chopped
5 cloves garlic, peeled
4 coriander roots, scraped and cleaned
1 x 4 cm piece galangal, finely sliced
1 stalk lemon grass, white part only, finely sliced
1 teaspoon dried prawns (shrimps), soaked in warm water
50 g smoked trout
1 tablespoon roasted shrimp paste
10 long dried chilies, seeded and soaked
1 tablespoon sea salt
1 tablespoon white peppercorns, ground
Directions:
Pound the onion, garlic, coriander roots and galangal in a mortar and pestle until a uniform paste. Place in a food processor. Pound the remaining ingredients except the peppercorns to a uniform paste and add to the food processor. Blend to a smooth paste. Mix through the pepper. Store in an airtight container. The paste keeps for 4 - 6 days in the refrigerator. It freezes well.
