(Make 1/4 cup)
10 dried spur chilies, seeded and soaked until tender
1 teaspoon sea salt
2 tablespoons galangal, finely sliced
2 tablespoons lemongrass, sliced
1/3 cup shallot, sliced
1 tablespoon shrimp paste
In a mortar, finely pound the spur chili and salt together. Add the galangal and lemongrass, pounding well. Add the shallot and shrimp paste. Pound to a smooth paste.