Directions:
- Soak dried chilies in hot water for 15 minutes and deseed.
- In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
- Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
- Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
- This can be stored in a glass jar in the refrigerator for about 3-4 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.86 Kcal (481 kJ) | ||
| Calories from fat | 15.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 3% | |
|---|---|---|---|
| Cholesterol | 14.49mg | 5% | |
| Sodium | 485.09mg | 20% | |
| Potassium | 302.53mg | 6% | |
| Total Carbs | 22.47g | 7% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 4.2mg | 23% | |
| Calcium | 212.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 104.7 Kcal (438 kJ) | ||
| Calories from fat | 13.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 3% | |
|---|---|---|---|
| Cholesterol | 13.21mg | 5% | |
| Sodium | 442.18mg | 20% | |
| Potassium | 275.77mg | 6% | |
| Total Carbs | 20.48g | 7% | |
| Sugars | 1.8g | 8% | |
| Dietary Fiber | 3.28g | 14% | |
| Protein | 4.47g | 10% | |
| Vitamin C | 12.3mg | 22% | |
| Iron | 3.8mg | 23% | |
| Calcium | 194mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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