Pound the first six ingredients in a mortar and pestle or food processor; gradually adding the oil.
Add the lemon peel and shrimp paste.
Dry roast cumin and coriander seeds and grind to a powder in mortar and pestle and add to the paste.
Use immediately or keep for three to four weeks in fridge.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.