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Ingredientes
- 1/2 lb Anchovies
- 1/4 c. Lemon grass
- 1/4 c. Shallots, minced
- 1/4 c. Kha (galangal) minced
- 3 Tbsp. Prik ki nu (green Birdseye chilis), sliced
- 1/4 c. Tamarind juice (or possibly rice vinegar)
- 5 x Bai makrut (Kaffir lime leaves), shredded
- 3 Tbsp. Garlic, sliced
Direcciones
- This is a traditional Isan [North East Thailand] dip for barequed meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 min. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).
- Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier till the leaf blackens. Remove from the fire and unwrap. Throw away the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or possibly food processor. Will keep for about 3 weeks if refrigerated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 315g | |
| Calories 375 | |
| Calories from Fat 101 | 27% |
| Total Fat 11.27g | 14% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 246mg | 10% |
| Potassium 1220mg | 35% |
| Total Carbs 17.81g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.31g | 1% |
| Protein 49.03g | 78% |
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