Nam Prik For Raw Vegetables (thai Spice)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Mixes and s, Oriental / | 1 | Servings |
INGREDIENTS
| 4 | Dried red chilies | |
| 6 | Dried shrimp | |
| A small piece of trassi | ||
| 2 | Cloves garlic | |
| 30 | 2 tbsp fish sauce | |
| 1 | T | Soft brown sugar |
| Juice of 1 lime |
INSTRUCTIONS
Remove the seeds from the chilies and chop. Pound or process them with the dried shrimp. Heat the trassi. Crumble it and pound with the garlic, then combine all the ingredients except the lime juice and process. Add the lime juice, a little at a time, so that the sauce remains fairly thick. Store in the refrigerator. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 45.4mg
Sodium: 5399.3mg
Potassium: 1503.9mg
Carbohydrates: 65.2g
Fiber: <1g
Sugar: 13.9g
Protein: 14.4g