4 Serves
25 Mins
Finely slice the shallots, lemongrass, chili peppers, and kaffir lime leaves using a sharp knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MoroccanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
179 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
218 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a small saucepan, heat the coconut oil until shimmering, then stir in the shrimp paste until dissolved.
Combine the sliced aromatics in a mixing bowl, pour the hot oil mixture over them, and season with salt and pepper to taste.
22
g21
g18
g
.jpg&w=3840&q=75)
Ethiopian