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Add a photoServings: 1
Ingredients
- 10 x Dry red chilies
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 2 x Cardamom pods
- 3 x Cloves
- 6 tsp Minced garlic
- 4 tsp Minced shallots
- 1 tsp Oil
- 10 x Peppercorns
- 2 tsp Minced lemon grass
- 1 tsp Minced galangal
- 1 tsp Minced bergamot skin
- 1 tsp Minced coriander root
- 1 tsp Shrimp paste, grilled
- 1 c. Palm sugar
- 1 tsp Salt
- 4 tsp Tamarind juice
Directions
- Coarsely chop the chilies and soak in water for 10 min. Drain.
- Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 min till they are aromatic and slightly browned.
- Saute/fry the chilies, garlic and shallots in the oil till lightly browned.
- Lb. in the following order: a) garlic, shallots and chilies b)
- coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots.
- Place the shrimp paste on a piece of foil and cook it over a flame or possibly burner for 1 to 2 min, or possibly in a warm oven (425F) till the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to create a fine paste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 572g | |
| Calories 995 | |
| Calories from Fat 55 | 6% |
| Total Fat 6.34g | 8% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 2360mg | 98% |
| Potassium 1309mg | 37% |
| Total Carbs 241.13g | 64% |
| Dietary Fiber 6.7g | 22% |
| Sugars 216.8g | 145% |
| Protein 8.51g | 14% |
