Soak both dried pepper for 15 minutes in water until saturated, drain and set aside.

Roast the coriander and cumin in a small dry pan for about 1 minute over medium heat until they have a heavy scent and lightly roasted.

Put them in a mortar, add the peppercorns and mash them into fine powder. Put the mixture in a dish and set aside.

Mash the two types of pepper with the salt in the mortar. Gradually add the galanga, coriander root, kaffir lime peel, garlic, shallot and lemongrass, and mash a smooth mixture. Add the shrimp paste and the spice mixture, and keep stamping until you have a smooth, homogeneous mixture. Use the pasta immediately.

You can store in the refrigerator for 3 weeks in a sterilized jar. Freezing is also possible!