Ingreadient :

• 500ml super light sesame oil
• 60g roast shrimp paste
• 2kg shrimp heads

[2] - all chopped small and slowly minced

• 4 peeled garlic bulbs
• 50g thai green chilli
• 13 peeled thai shallots
• 6 thumb-sized pieces of ginger
• 20 cleaned coriander roots
• 10 sticks lemongrass
• The peel of 20 kaffir limes

[3] - ground to a powder

• 60g white pepper
• 20g coriander seed
• 20g cumin seed
• 20g Maldon salt

[4]

• 700g palm sugar
• 4l dashi
• 200g knorr chicken paste

Direction :

1. Roast [1] in a large pot until golden brown. Add [2] and [3]. Stir well and add [4]. Bring to the boil and then simmer for 5 minutes. Blitz in and pass through double muslin.