Pad sataw goong

Method

1. 1 Blanch sataw seeds for 90 seconds, then rinse with cold water. Blanching helps reduce their characteristic pungent smell while preserving their flavor.
2. 2 Grill the shrimp paste wrapped in aluminum foil for 5 minutes to mellow the fishy smell.
3. 3 Sauté the red curry paste with crushed garlic and chili peppers in oil for 3 minutes until the oil turns red.
4. 4 Add the grilled shrimp paste and stir for 60 seconds, then add the sataw seeds and stir-fry for 2 minutes.
5. 5 Add the shrimp and stir-fry for 90 seconds, then season with fish sauce and palm sugar.
6. 6 Squeeze in the lemon juice and turn off the heat immediately; the total time the shrimp is cooked should not exceed 2 minutes.