makes
350 g
prep
2 minutes
cook
30 minutes
difficulty
Easy
makes
350 g
serves
preparation
2
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 9 long red chillies, seeds removed
- 8 tabasco chillies, seeds removed
- 5 red (Asian) shallots
- 10 garlic cloves
- 2½ tbsp coconut oil
- 1½ tbsp shrimp paste
- 1 tsp lime juice
- large pinch of sea salt
For this recipe, you will need:
A bamboo steamer, toothpicks and 20 × 100 cm (8 × 40 in) banana leaf or equivalent parchment paper.
Instructions
- Combine the chillies, shallot and garlic in a mixing bowl, then wrap the mixture in a piece of banana leaf or parchment paper, closing it with toothpicks.
- Place a bamboo steamer over a pot of boiling water over medium heat. Place the packet in the steamer, cover and steam for about 10 minutes, or until all the ingredients have softened.
- Remove the packet from the steamer and set aside to cool for about 10 minutes, or until cool enough to handle.
- Meanwhile, heat the coconut oil in a small saucepan over low heat for about 3 minutes and set aside.
- Remove the ingredients from the packet and crush them into a chunky paste using a mortar and pestle. Add the shrimp paste, lime juice, salt and warm coconut oil, and continue crushing the mixture until everything is well combined. Serve fresh.
This is a recipe from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa, I Wayan Kresna Yasa. Published by (RRP $50).
Photography credit: Martin Westlake.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
