Makes about 3 servings

• ¾ to 1 tablespoon salt
• 2 cloves garlic, roasted, pureed
• 1 to 2 fresh Thai chilies, minced
• 2 slices galangal, minced
• 1 lemongrass, outer hard stems and green leaves removed then minced
• 1 dried chili, roasted and ground (less or optional)
• 1 tablespoon minced shallot
• 2 tablespoons finely chopped cilantro leaves
• 1/3 cup finely chopped culantro
• 14 to 15 oz. fresh uni (preferably orange color)
• 1 tablespoon ground rice powder

1. Pound together the salt, garlic, fresh chilies, galangal and lemongrass into a paste.
2. Remove the paste to a mixing bowl and add the dried chili and shallot. Mix gently to combine.
3. Add the cilantro, and culantro and mix gently
4. Add the uni and mix to break up the roe. Add the rice powder and mix. Taste for spiciness, and saltiness.
5. Serve with fresh butter lettuce leaves, sticky rice or sesame crackers

Note:
Vietnamese style rice and sesame crackers can be purchased in Asian
markets. They come in round sheets, dried and ready to be fried in oil.
Once fried, they can be kept in a sealed plastic bag for at least a week.