Chakka La Vong Shrimp by Chef Dale Talde
w/ Coconut Rice and Snap Peas
This is my version of a very famous dish in Vietnam. Mine starts with roasted tomato jam, and then adds aromatics and spices like ginger, cardamom, turmeric and plenty of fresh dill and basil. It is savory, spicy, sweet and sour.
Ingredients: Shrimp, Organic Sugar-Snap Peas, Organic Tomato, Water, Coconut Milk, Jasmine Rice, Toasted Coconut, Organic Shallots, Fish Sauce, Extra Virgin Olive Oil, Organic Lime Juice, Organic Garlic Clove, Organic Ginger Root, Organic Scallion, Turbinado Sugar, Organic Cardamom, Organic Lemon Peel or Zest, Organic Basil, Raw Local Honey, Organic Coriander or Cilantro, Seeds, Organic Turmeric, Organic Mustard Seeds, Organic Dill Weed, Sea Salt, Organic Chili Flakes. Contains: Soy, Crustacean Shellfish, Fish, Wheat.
- Excellent Source-Vitamin C
- Low saturated fat for Meal and Main Dish Products
Servings per ContainerCalories 400 Serving size 1 meal 403g
|Includes 2g Added Sugars||%|
Recipe by Chef Dale Talde
About This Chef
Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid.Read more