**To slice the shallots as thinly as possible I used a mandolin. A food processor could be used as well.
**To bruise the lemongrass tap it with the back of your chef's knife moving up and down the stalk and rotate to reach all sides and then chop.
**Zest the lime prior to juicing. Use a rasp or fine grater to zest. Be sure to only use the green part as the white pith is bitter.
**Dried shrimp paste can be found at Asian markets.