Yield: 10 Servings
Measure | Ingredient |
---|---|
100 grams | Shallots |
50 grams | Garlic |
20 grams | Ginger |
3 \N | Stacks lemon grass (I think |
\N \N | That means stalks) |
200 grams | Chilli boh |
100 grams | Tamarind juice |
50 grams | Prawn paste juice |
200 grams | Onions |
100 grams | Spring onions |
100 grams | Local celery |
Saute shallot, garlic, ginger and lemon grass till brown. Add chilli boh, tamarind juice, prawn paste juice. Fry till oil is separated.
Season with salt and sugar. Garnish with local celery, spring onions and ring onions. From : Sherree Johansson