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Ingredients
US|METRIC
4 SERVINGS
- 6 prawns (large, peeled, deveined and blanched)
- 1 cup minced pork (blanched)
- 3 Tbsp. torch ginger (tender petals of, julienned)
- 2 Tbsp. cashew nuts (soaked in salt water and drained)
- 1 Tbsp. bergamot (peel, julienned)
- 1 Tbsp. lemongrass (tender white part of, julienned)
- 1 Tbsp. bergamot (leaf, julienned)
- 1 Tbsp. shallot (fried, flakes)
- 1 Tbsp. garlic flakes (fried)
- oil (Enough, for deep-frying)
- 8 cloves garlic (small)
- 12 shallots (small)
- 2 Tbsp. palm sugar
- 2 chili (I use prik chee fah - พริกชี้ฟ้า - They are about three times bigger than bird's eye chili - พริกขี้หนู - but less pungent and spicy)
- 2 Tbsp. lime juice
- 2 Tbsp. tamarind paste
- 1 Tbsp. fish sauce
- 1 pinch salt
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol35mg12% |
Sodium580mg24% |
Potassium1440mg41% |
Protein23g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate70g23% |
Dietary Fiber<1g3% |
Sugars6g |
Vitamin A80% |
Vitamin C50% |
Calcium15% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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