ingredients into a dry wok and shake over a moderate heat for 5 mins. or so, until they begin to brown. In a mortar, pound all the ingredients, except the gapi, together to a smooth paste. Add the gapi, and pound until mixed. Store covered in the refrigerator til needed. From: The Thai Cookbook, Authentic Recipes for Your Kitchen by Pannipa Dibbayawan and Guy Cox Typed by Joell Abbott 8/94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Big servin (175g)|
|Recipe Makes: 1 Big servin|
|Calories from Fat: 118 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 131.2mg||5 %|
|Potassium 977.1mg||26 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 25.4g|
|Protein 7.2g||10 %|
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Calories per serving: 257
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