Tom eggs

  • Time 40 minutes
  • Servings 8 People
  • 1 The ginger's a big one.
  • 2 Chile's beating with seeds.
  • 3 Championes cut to 1/8 pieces.
  • 4 I'm gonna rip out the leaflets.
  • 5 The shrimp clean and leave the tails for the beauty.
  • 6 Coconut milk is good to mix in a bank.
  • 7 In the heat-proof pot, put the oil in the ginger, the garlic, the tomatoes of the worms, the chili and the sludge.
  • 8 Bullon. Give me a few minutes and add coconut milk (more canned from the can, it's big).
  • 9 When the soup goes again, add the champagne and that pit of the shepherd.
  • 10 Preparing better on a big fire of 7 to 10 minutes.
  • 11 Then squeeze the lime juice, add the shrimp and two table spoons of the fish sauce, send a few cheeks of cane sugar if you need to.
  • 12 Smash the plates, steal the buzz and go to the table.
Nutrition Facts
  • Calories 247
  • Total Fat 15 g
  • Protein 17,8 g
  • Total Carbohydrate 247 g
You might also like