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Macadamia laksa paste

How yummy is laksa? Macadamias make this paste sing.
Servings 1 cup
Course Light Meal
Preference Dairy Free
Perfect for Midweek Meal
Skill level Easy


  • 2 tsp shrimp paste
  • 6 dried long red chillies stalks removed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric 2x 4cm pieces fresh turmeric
  • 3 golden shallots peeled, chopped roughly
  • 2 lemongrass stalks white part only, chopped
  • 4 cm piece galangal peeled, chopped
  • 3 cm piece ginger peeled, chopped
  • 1/2 cup raw macadamias
  • 2 cloves garlic peeled, chopped
  • 1 tbsp macadamia oil


  • Preheat oven to 180°C. Wrap shrimp paste loosely in a piece of aluminium foil, place on a small baking tray and oven-roast for 10-12 minutes, until fragrant. Remove from oven, unwrap and set aside.
  • Place chillies in a bowl and cover with boiling water. Soak for 15 minutes. Drain and place in a food processor with shrimp paste and remaining ingredients and process to a fine paste, adding a little water (1 tablespoon at a time) if paste is too thick.


The paste can be stored in the refrigerator for up to 2 weeks.


Calories: 836kcalCarbohydrates: 54gProtein: 21gFat: 67gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 51gCholesterol: 114mgSodium: 395mgPotassium: 1562mgFiber: 14gSugar: 23gVitamin A: 2600IUVitamin C: 398mgCalcium: 215mgIron: 10mg

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