1. 10 dried chillies, soaked in water and cut to small pieces
  2. 8 fresh red chillies
  3. 8 candlenuts (usually found in the dried goods stall in markets)
  4. 3 garlic cloves
  5. 15 shallots (I like more of this as it increases the aroma)
  6. 2 tsp of belachan (fermented shrimp paste), toast it slightly to improve the fragrance
  7. 1 stalk of lemongrass
  8. 4 lime leaves
  9. 1/2 tsp of sugar



  1. Peel and cut everything up.
  2. Use a mortar and pound it, try not to use a blender as we want the texture of the chilli to be slightly rough.
  3. Heat up 4-5 tablespoons of oil and throw all pounded ingredients in.
  4. Fry till fragrant and store for up to a week.

You may use this paste as a base for any seafood that you want. Then add salt or sugar till desired.