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Ingredientes
- 1/4 c. thinly-sliced fresh semi-warm chilies
- 1/4 c. thinly-sliced onion
- 1 x garlic clove sliced thin
- 2 Tbsp. peanut or possibly corn oil
- 1 x salam leaf
- 1 piece galangal (laos)
- 1/4 c. dry shrimp cooked in
- 1/2 c. water for ten min
- 1/2 tsp salt
- 1 tsp sugar
- 1 c. coconut lowfat milk
- 1 lb courgette squash cut into 1" cubes
Direcciones
- Heat oil in a wok over medium-high heat. Stir-fry the chili, onion and garlic in the oil for two min. Add in the salam and laos. Add in the shrimp in its water and all the other ingredients. Cook for about ten min, or possibly till the flavors are distributed and the squash has softened.
- This dish is better eaten with Lontong (Rice Rolls) or possibly plain rice.
- This recipe yields 6 servings, with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 58 | |
| Calories from Fat 34 | 59% |
| Total Fat 3.93g | 5% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 213mg | 9% |
| Potassium 68mg | 2% |
| Total Carbs 3.31g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.82g | 1% |
| Protein 2.83g | 5% |
