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Finely slice eschalot and ginger (ginger in strips)
Divide in half, fry half in vegetable oil to golden brown and mix with the remainder of the uncooked eschalots and ginger, add chopped coriander, toasted breadcrumbs.
Lightly toast coriander seeds then grind with a mortar and pestle, mix with other ingredients.
Caramelise 1 tablespoon of palm sugar then add 1 dessert spoon of fish sauce.
Mix altogether with 1 tablespoon of softened butter.
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