In food processor, chop the nuts fine and then add shallots, garlic, jalapeno, salt, pepper, turmeric, coriander, shrimp paste and tamarind liquid. Blend to a paste. Heat oil in skillet and fry, paste, galangal, lemongrass and sugar over low heat for 10 minutes. Let mixture cool slightly and pour over the pork. Put pork on skewers and grill over hot coals or under a broiler for 5 minutes. Serve.
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