Ingredients
4 shallot, chopped
4 chili, chopped
2 cloves garlic
4 candle nuts
1 teaspoon shrimp paste
1-1/2 tablespoon oil
1 tablespoon tamarind concentrate
1 tablespoon palm sugar
Method
Crush shallot, chillies, garlic, candle nuts and shrimp paste with oil in a mortar with pestle or a food processor until smooth. Heat oil in a pan or wok, add paste and stir fry for 5 minutes. Add tamarind and sugar. Place paste in an container and let it cooled off.
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