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10 Serves
76 Mins
1 g
9 g
6 g
Preheat your oven to 200°C. On a baking sheet, arrange the dried red chili peppers, shallots, and garlic cloves. Roast until the aromatics are charred and fragrant, approximately 20 minutes.
Ingredients, vitamins, and health benefits
Dried Red Chili Peppers
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PeruvianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
173 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Transfer the roasted ingredients into a food processor and pulse until a coarse paste forms. Add the shrimp paste and tamarind paste, blending until smooth.
Heat the vegetable oil in a wok over medium heat. Add the chili paste mixture and fry, stirring constantly to prevent burning, until the oil separates and the paste darkens.
Stir in the palm sugar and season with salt and pepper to taste. Continue to cook for another 10 minutes until the mixture thickens into a jam-like consistency.
Garlic
Shallot
Black Pepper
Shrimp Paste
Tamarind Paste
Salt
Palm Sugar
Vitamin A
12 µg / 900 µgVitamin C
37 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
173 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g6
g7
g
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VietnameseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g