Emprimir
Correo Electrónico
Add a photoThe boom and burst of Thai flavors
Ingredientes
- For the paste
- 1 lemongrass/serai
- 1/2 inch roasted belacan
- 1/2 inch lengkuas/galangal
- 2 shallots
- 4-5 fresh red chillies
- blend/ground to a smooth paste
- Others
- 3 cups cooked white rice
- 2-3 pieces of squids/sotong - sliced into rings
- 10 medium size prawns - de-vein and leave the tail on
- 2 tsp fish sauce
- 3-4 kaffir/limau purut leaves - shredded/sliced thinly
- 10 long beans - cut into rings
- 1 tsp sugar
- 4 tbsp oil
- Salt (if needed)
Direcciones
- In the heated oil, fry the paste till oil floats.
- Add squids and prawns.
- Continue to stir till both are cooked.
- Add rice, long beans, fish sauce, sugar and salt (if needed).
- Stir continuously to combine all the ingredients together.
- Lastly add lime leaves, stir again and remove from heat.
- Serve with limau nipis/calamansi lime.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 3 servings | |
| Calories 407 | |
| Calories from Fat 189 | 46% |
| Total Fat 21.37g | 27% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.47g | |
| Cholesterol 9mg | 3% |
| Sodium 368mg | 15% |
| Potassium 75mg | 2% |
| Total Carbs 46.23g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.78g | 1% |
| Protein 6.66g | 11% |
