Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
289
Calories
26g
Protein
15g
Fat
15g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Trassi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 small red Thai chiles , chopped
- 1 branch of lemongrass
- 3 cloves of garlic , pressed
- 1 small onion
- 1 tablespoon grated ginger root
- 2 tablespoons freshly chopped cilantro , leaves and stems
- 1 pinch of ground cumin
- 1 tablespoon trassi (shrimp paste)
- 2 tablespoons oil
Directions
1
Grind the red chiles, garlic, lemongrass, and onion in a mortar .
2
Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
3
Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.
Recipe sourced from
wikibooks