1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
3. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
Use only the lower part of the lemongrass. For the kaffir lime rind use only the green part as the white part is bitter. If available use all part of the coriander from root to leaves or substitute with just the tops.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 18 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 95.7mg||3 %|
|Potassium 485.3mg||13 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 21.3g|
|Protein 4.7g||7 %|
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Calories per serving: 119
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