- 20 cloves garlic, peeled and finely chopped
- 5 onions, thinly sliced
- 250 g of shrimp powder
- 1 teaspoon of dried shrimp paste
- 2 cups of peanut oil
- 2 teaspoons of chili powder
- 2 teaspoons of salt
- 1/2 cup of vinegar
Heat a wok with oil and saute garlic and onion over low heat until the mixture is doré.Réserver.
Garlic and onions are crisp and darken as they cool.
Using the same oil, fry the shrimp powder for about 5 minutes.
Add chili powder, salt and shrimp paste mixed with vinegar.
Combine ingredients and fry until crisp.
Remove from heat and let cool completely.
Stir fried garlic and onion, stirring well.
Store in an airtight jar, it can keep for weeks.
serve with rice.
The fondue has the advantage of being low in calories. It is native to northern China.
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