Shallot 34%, Chilli 27%, Salt 13%, Shrimp Paste (Shrimp, Salt) 12%, Dried Prawn Powder 7%, Acidity Regulator (Malic Acid)4%, Galingale 3%
Contains Shrimp, May contain Fish derivatives in shrimp paste.
Preparation and Storage
Preparation and Usage
Recipe: Keang Som
1. Prepare 200g fish or shrimp cook one half and blend with the contents of this packet.
2. Boil 2 cups (480ml) water. Add the blended curry paste and bring to a boil.
3. Put remaining cooked fish or shrimp and vegetables such as white cabbage, long beans, papaya and radish. Bring to a boil.
4. Add fish sauce to taste. Serve with cooked rice
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