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Add a photohot spicy, sour and mild sweet taste.
Ingredientes
- broth">Stock/broth
- 2 cup prawn shells
- 1 tbsp oil
- 3/4 liter water
- To blend/ground (paste)
- 1 (about 100g) tomato
- 1 lemongrass/serai
- 1 inch galangal/lengkuas
- 5 shallots
- 7 dried red chilies (or as needed)
- Other Ingredients
- 4 small green brinjals - quartered
- 10 medium size prawns - de-vein and leave the tail on
- 5-6 fish balls
- 1 medium size squid/sotong - cleaned and cut into rings
- Mae Pranom Thai chilly paste
- 1 tbsp fish sauce
- 1 tsp crushed black pepper
- 5-6 kaffir lime/limau purut leaves – tear into 3-4 pieces
- Coriander leaves (as needed) - chopped
- Spring onion (as needed) - chopped
- Thai basil leaves (as needed) - optional
- 3-4 birds eye chillies/chilly padi (optional)
- 4 tbsp oil
- Sugar and salt for taste.
Direcciones
- For the stock, fry prawn shells in heated oil until crispy and fragrant.
- Add water and simmer on low heat for about 1 hour.
- Drain and keep aside
- Heat 4 tbsp oil and when heated, add blended/grounded paste.
- Stir and let it cook until aromatic.
- Pour stock, stir and simmer.
- When stock is heated through, add brinjals,Thai chiily paste, fish
- sauce, lime leaves, pepper, sugar and salt to taste.
- Continue to simmer until brinjals are cooked.
- Add seafood; prawns, squids and fish balls.
- Simmer for another 3-4 minutes.
- Before serving, garnish with chopped coriander, basil and onion leaves and (optional) drop in birds eye chillies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 751g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 161 | 75% |
| Total Fat 18.2g | 23% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.44g | |
| Cholesterol 0mg | 0% |
| Sodium 1925mg | 80% |
| Potassium 484mg | 14% |
| Total Carbs 7.1g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.88g | 3% |
| Protein 6.98g | 11% |
