Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned. Saute the chilies, garlic and shallots in the oil until lightly browned. Pound 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 burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Batch (1029g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 193 (12%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 0mg||0 %|
|Sodium 197.9mg||7 %|
|Potassium 4385.1mg||115 %|
|Total Carbohydrate 383g||113 %|
|Dietary Fiber 48.9g||196 %|
|Sugars, other 334.1g|
|Protein 30.8g||44 %|
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Calories per serving: 1649
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