Step 1 Cut the galangal into small pieces, thinly slice lemongrass the white part, dice the eschalot, peel and chop garlic, shred the kaffir leaves. Finely slice the green chillies, removing the seeds if you want less heat. Step 2 Pound all ingredients together in the mortar and pestle by adding the ingredients in stages. The whole process takes about 15 minutes, so get into the zone. Step 3 Start by adding the galangal and a pinch of salt to the mortar and pestle and pound for 1 minute. Add the lemongrass and pound again for another minute. Add the kaffir leaves and pound again, until everything resembles damp sand. Add the green chillies and pound again for another minute or until a green paste forms. Add the garlic and pound for another minute, then add the eschalot and pound for 4-5 minutes. Finally add the shrimp paste and pound for 5 minutes. You’re done! Step 4 Off the heat, add the oil to a small saucepan and scrape the paste into the cold pan, mixing well to combine. Then put the pan over medium heat and let the paste simmer in the oil for 15 minutes until rich in colour. Step 5 Allow to cool a little, then transfer to a jar, allow to cool completely. Store in the fridge for up to a week, or the freezer for up to a month.
