Ingredients
1 cup peeled shallots
15 candlenuts
1 (0.2-ounce) cube belachan (shrimp paste)
1 (0.2-ounce) cube fresh turmeric
2 (4-inch) pieces lemongrass stem, coarsely chopped
15 cloves garlic
1 (0.4-ounce) cube galangal
1 large (about 4 inches long) fresh red Thai or Indonesian finger chile, stem, ribs, and seeds removed
12 to 15 dried Indian finger chiles, soaked and seeded or 3 to 4 teaspoons cayenne pepper
2 teaspoons coriander powder
0.2 ounces Laksa or dried, crushed holy basil leaves
1 cup dried shrimp
Preparation
Place all ingredients in the bowl of a food processor along with 3/4 cup plus 2 tablespoons water. Process until smooth.
