prep
10 minutes
difficulty
Easy
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 stalks lemongrass
- 4 green and red bird's-eye chillies
- 8 eschalots
- 10 Bali lime leaves (or makrut lime leaves)
- 8 g roasted shrimp paste
- 2 Bali limes, juiced
- 2 tsp salt
- 2 tbsp vegetable oil
Instructions
Slice the lemon grass finely and place in a bowl.
Slice the shallots and chop the chillies, and add to the lemongrass.
Add finely chopped lime leaves and crumble in the shrimp paste.
Add salt and oil and mix thoroughly.
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.
