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Suggest a better descriptionPound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1 1/2 tablespoons oil. Stir in turmeric and coriander. Heat remaining oil in large saucepan. Add ground ingredients and fry gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2 minutes. Remove thick coconut milk from top of unshaken can with ladle. Combine remaining milks. There should be 3 cups thinner coconut milk. Add thin coconut milk and reserved shrimp stock to fried mixture and bring to boil, stirring constantly. Add fish balls and simmer 5 minutes. Add thick coconut milk and salt and simmer until gravy thickens. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 65 | ||
Calories from Fat: 42 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.1mg | 0 % | |
Potassium 118.8mg | 3 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.4g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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