1. Preheat the oven to 160C fan-forced (180C conventional)

2. Roast the peanuts on a tray until golden, turning halfway through (12-15 minutes). Wrap the shrimp paste in foil and place in the oven to bake for the same duration as the peanuts. Finely chop the peanuts and set aside.

3. In a heat-proof bowl, pour boiling water over the dried chillies to cover and allow to rehydrate for 10-15 minutes.

4. With a mortar and pestle or in a food processor, blitz shrimp paste, rehydrated chillies, shallots, lemongrass, turmeric and salt to a fine paste.

5. Heat the oil in a wok or frying pan, then add the spice paste. Fry over medium heat, stirring continuously until fragrant and the oil begins to split from the mixture. Add coconut milk, palm sugar, chopped peanuts and tamarind and continue cooking until the sauce thickens and the oil splits out again. Taste the sauce and adjust seasoning if necessary. It should be spicy, zingy and a little bit sweet. Allow to cool and serve with grated pineapple spooned over the sauce.

Tip: Prepare the tamarind by combining the pulp and water in a small bowl. Allow to sit, then strain out or remove the seeds. 

Serve with my pork satay skewers

This recipe features in Rosheen Kaul's South-East Asian Christmas menu