Heat oil in wok and add chillies, eschalots and garlic. Stir-fry over a medium heat
until just starting to colour and smell fragrant.
Add shrimp paste, pepper, sugar and fish sauce and fry until ingredients starts to turn
a deep brown in colour and the sugar caramelises on the vegetables. Add vinegar
and simmer until evaporated.
Remove from heat and let cool for 5 - 10 minutes. Pour in a blender until you get a good
Good with stir-fry and any choice of protein.
Optional: Add basil and kaffir leaves on stir fry for that authentic Thai taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (309g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 245 (42%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 0mg||0 %|
|Sodium 5584.8mg||193 %|
|Potassium 414.7mg||11 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 78.1g|
|Protein 5.2g||7 %|
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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: 586
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