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- 10 dried red chillies (large)
- 10 candlenuts (see Tips)
- hot water, for soaking
- 600 g eschalots, cut into halves
- 10 garlic cloves
- 5 cm piece fresh turmeric, peeled (see Tips)
- 1 tbsp shrimp paste (see Tips)
- 150 g peanut oil
- 80 g dried shrimp (see Tips)
- 60 g white sugar
- 2 tsp salt
- 60 g tamarind paste
- per 1060 g
- 9878.8 kJ / 2352.1 kcal
- 71.2 g
- 139 g
- 169.9 g
- 24.1 g
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