The Cambodian Prawn Amok Recipe is a richly flavoured dish with a distinct, creamy texture. The base of the Cambodian Prawn Amok Recipe consists of a smooth, coconut milk sauce that has been seasoned with red curry paste, giving it a vibrant, reddish-orange colour. This sauce envelops large prawns, which are peeled and deveined to ensure a clean and tender texture.
The prawns in the Cambodian Prawn Amok Recipe are cooked until they are perfectly tender, absorbing the flavours of the coconut milk and curry paste. The dish is further enhanced by the addition of lemongrass, galangal, and kaffir lime leaves. These ingredients contribute aromatic notes and a complex flavour profile to the sauce.
Garlic is sautéed in oil to form a fragrant base for the Cambodian Prawn Amok Recipe. Fish sauce, palm sugar, salt, and pepper are added to balance the sweetness and savoury elements of the dish. The palm sugar adds a subtle sweetness that complements the spiciness of the red curry paste, while the fish sauce provides a salty depth.
The finished Cambodian Prawn Amok Recipe is served over steamed rice, which helps to soak up the rich, coconut-based sauce. The rice provides a neutral backdrop that allows the flavours of the prawns and sauce to stand out. The overall appearance of the dish is visually appealing, with the vibrant sauce contrasting against the white rice.
In summary, the Cambodian Prawn Amok Recipe features tender prawns in a creamy, flavourful sauce, accompanied by steamed rice. The combination of spices, herbs, and seasonings creates a balanced and satisfying meal.
Ingredients For the Cambodian Prawn Amok Recipe
Large Prawns, peeled and deveined
Coconut Milk
Red Curry Paste
Fish Sauce
Palm Sugar
Lemongrass
Galangal
Kaffir Lime Leaves
Garlic
Oil
Salt
Pepper
Steamed Rice
Cooking Instructions For Cambodian Prawn Amok Recipe
- Combine the red curry paste, fish sauce, palm sugar, coconut milk, galangal, kaffir lime leaves, garlic, oil, salt, and pepper in a medium bowl. Whisk in the lemongrass, galangal, kaffir lime leaves, fish sauce, and coconut milk.
- After preheating a big skillet or wok over medium heat, add the sauce. The sauce should thicken slightly after 2 to 3 minutes of cooking, stirring often.
- When the prawns are pink and fully cooked, add them to the wok and cook for two or three minutes per side.
- If you’d like, you can top the Prawn Amok with fresh cilantro before serving it over steaming rice.
How Do I Properly Use Prahok (Cambodian Fermented Fish Paste) in Home-Cooked Meals?
Prahok, a staple in Cambodian cooking, is a strong-smelling, fermented fish paste that adds a deep umami flavor to various dishes. Though its pungency can be intense, when used correctly, it brings a unique complexity to your meals.
To start, prahok is often used in small quantities due to its strong flavor. It can be added directly to dishes like stir-fries, soups, and stews to enhance the overall taste. For example, in traditional dishes such as Samlor Machu Kroeung (a Cambodian sour soup), prahok is blended into the broth to provide a savory balance to the tangy tamarind and lemongrass flavors.
For beginners, incorporating prahok into a sauce or marinade can be a more approachable method. Combine a small amount of prahok with ingredients like lime juice, garlic, and chili to make a dipping sauce for grilled meats or vegetables. This allows you to control its intensity while enjoying its distinctive taste.
If you’re cooking a stir-fry, like Prahok Ktis (stir-fried pork with prahok), sauté the prahok with aromatics such as garlic, shallots, and lemongrass to mellow its strong scent. The paste blends well with the richness of coconut milk, helping to balance its saltiness.
Remember, prahok is an acquired taste, so start with smaller amounts and adjust to your liking. Over time, it will become a key element in recreating the authentic flavors of Cambodian cuisine at home.
10 Reasons Why I Love Cambodian Food
1. Bold Flavors – Cambodian food masterfully blends salty, sour, sweet, and bitter flavors in a single dish. This balance creates a dynamic eating experience that keeps your taste buds engaged. Each dish is full of surprises.
2. Fresh Herbs and Vegetables – Cambodian dishes make extensive use of fresh ingredients like cilantro, lemongrass, and basil. These herbs provide a refreshing and vibrant flavor that enhances the natural taste of the food. It’s a burst of freshness in every bite.
3. Variety of Textures – From the crunch of fresh vegetables to the chewiness of rice noodles, Cambodian cuisine offers a delightful variety of textures. This mix keeps each dish interesting and satisfying. You’re never bored with just one texture.
4. Healthy Cooking Techniques – Cambodian food often uses methods like steaming, grilling, and light stir-frying. These techniques help retain nutrients while keeping the dishes light and flavorful. You get great taste without feeling heavy.
5. Cultural Influence – Cambodian cuisine is a beautiful fusion of flavors influenced by Thai, Vietnamese, and Chinese cooking. This mix of cultures brings depth to the food, making each dish feel like a journey through history.
6. Unique Ingredients – Cambodian dishes often feature special ingredients like prahok (fermented fish paste) and galangal. These bold and distinctive ingredients give Cambodian food a flavor profile that stands out. It’s truly unforgettable.
7. Variety in Dishes – Whether it’s soups, stir-fries, or grilled meats, Cambodian cuisine offers an incredible range of dishes. You can find something for every palate, from mild to spicy, and everything in between.
8. Street Food Scene – The street food in Cambodia is lively and offers a wide variety of quick, tasty bites. From skewers to noodles, the flavors of Cambodian street food are as exciting as they are accessible. It’s food on the go, done right.
9. Affordability – Cambodian food is simple yet full of flavor, often using inexpensive ingredients. This makes it easy and affordable to recreate at home without needing fancy or expensive products. Great food doesn’t have to break the bank.
10. Delicious Desserts – Cambodian desserts are light, sweet, and often use tropical fruits and coconut. From sticky rice to banana-based sweets, they offer a pleasant, refreshing way to end a meal. The perfect balance of sweet and satisfying.
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Essiential Ingredients for Cooking Cambodian Food at Home
To truly embrace the essence of Cambodian cuisine at home, it’s important to understand the essential ingredients that form the backbone of this vibrant cooking tradition. Cambodian dishes are all about balance — combining salty, sweet, sour, and bitter flavors in harmony. Below are the key ingredients that make this balance possible, along with how they are used in some traditional recipes.
One of the cornerstones of Cambodian cooking is fish sauce, a pungent yet indispensable condiment that adds saltiness and depth to a variety of dishes. Used much like salt in Western cooking, fish sauce enhances the flavors of soups, stir-fries, and marinades. In Samlor Machu Kroeung (a traditional sour soup), fish sauce is stirred into the broth to provide a rich, savory undertone that balances the sourness of tamarind. Fish sauce also makes its way into dipping sauces, commonly served alongside grilled meats.
Equally important in Cambodian cuisine is palm sugar, a natural sweetener that tempers the saltiness and acidity in many dishes. Extracted from sugar palm trees, this ingredient is used to balance bold flavors. For example, in Amok Trey, a steamed fish curry, palm sugar is mixed with coconut milk, fish sauce, and Kroeung (a Cambodian spice paste) to create a rich, well-rounded flavor profile that melds sweetness with a creamy base. Palm sugar is also essential in desserts like Num Plae Ai, sweet sticky rice balls stuffed with coconut and palm sugar filling.
Lemongrass is a fresh, citrusy herb that gives Cambodian food its distinct brightness. Typically bruised or finely chopped, lemongrass is a key component of Kroeung, a spice paste used in many soups and curries, like Samlor Korko. The herb’s aromatic oils are released when pounded, adding a zesty freshness that balances the heavier flavors of fish sauce and fermented pastes.
In addition to lemongrass, galangal plays a major role in creating Cambodian spice pastes. Although it resembles ginger, galangal has a more peppery, intense flavor that adds depth to dishes. Sliced or grated, it’s commonly used in curries like Samlor Kari (Cambodian red curry), where its sharp, earthy flavor balances out the richness of coconut milk.
Perhaps one of the most unique Cambodian ingredients is prahok, a fermented fish paste that is both divisive and essential. It has a strong, salty flavor and is often used sparingly to avoid overpowering dishes. Prahok is key in Prahok Ktis, a popular dish made by frying the paste with minced pork, coconut milk, and lemongrass, creating a savory, creamy dish that pairs well with fresh vegetables and rice.
Kaffir lime leaves are another aromatic that imparts a citrusy, fragrant note to Cambodian food. These leaves are typically torn or crushed and added to soups, stews, and curries, providing a bright, slightly floral flavor. In dishes like Samlor Machu Yuon (a Vietnamese-style sour soup), the kaffir lime leaves elevate the broth with their distinct aroma.
To create the sour component found in many Cambodian dishes, tamarind paste is often used. Tamarind adds a tangy flavor to soups, sauces, and even dipping condiments. For instance, in Samlor Machu Kroeung, tamarind is combined with lemongrass, prahok, and galangal to give the soup its signature sourness, balanced by the salty fish sauce.
Cambodian food is also known for its vibrant yellow hue in certain curries, thanks to turmeric. Fresh or powdered turmeric lends an earthy, slightly bitter flavor and a bright color to dishes like Amok Trey. The spice is often used in combination with lemongrass and galangal to create a robust curry paste.
Dried shrimp is another common ingredient that adds a concentrated, salty flavor to Cambodian salads, soups, and sauces. Ground or rehydrated, it is used in dishes like Bok L’hong (green papaya salad), where it enhances the dish with its umami notes, complementing the fresh vegetables and tangy dressing.
Finally, coconut milk is essential in many Cambodian curries and soups. Its rich, creamy texture tempers the heat from chili and the tang from tamarind, creating a smooth, luxurious base for dishes like Samlor Kari and Amok Trey. Coconut milk also plays a role in desserts, offering a sweet, creamy balance to ingredients like palm sugar and sticky rice.
These ingredients form the foundation of Cambodian cooking and are key to recreating its unique flavors at home. Whether you’re preparing a rich curry, a tangy soup, or a savory stir-fry, having these essentials on hand will help you achieve the complex, balanced taste that defines Cambodian cuisine.
FAQs for the Cambodian Prawn Amok Recipe
Q: What are the main ingredients in the Cambodian Prawn Amok recipe?
A: The Cambodian Prawn Amok recipe features prawns as the primary ingredient, along with a blend of coconut milk, curry paste, and various herbs and spices. The dish is often served in a banana leaf cup or bowl, adding to its traditional presentation.
Q: Can I substitute prawns with another type of seafood in the Cambodian Prawn Amok recipe?
A: Yes, you can substitute prawns with other types of seafood such as fish or squid in the Cambodian Prawn Amok recipe. These alternatives will change the dish’s texture but will still complement the coconut curry sauce well.
Q: How spicy is the Cambodian Prawn Amok recipe?
A: The Cambodian Prawn Amok recipe typically has a mild to medium spice level. The heat can be adjusted based on the amount of curry paste used. For a spicier version, additional chili or hot spices can be added.
Q: What is the best way to store leftovers of the Cambodian Prawn Amok recipe?
A: To store leftovers of the Cambodian Prawn Amok recipe, transfer it to an airtight container and refrigerate. It will stay fresh for up to three days. Reheat gently to avoid overcooking the prawns and ensure that the curry sauce remains smooth.
Q: Can I prepare the Cambodian Prawn Amok recipe in advance?
A: Yes, you can prepare the Cambodian Prawn Amok recipe in advance. The dish can be made a day or two ahead of time and stored in the refrigerator. Reheat before serving, making sure to heat it through without overcooking the prawns.
Cambodian Prawn Amok
Equipment
- Wok or large skillet
- whisk
- cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 lb large prawns, peeled and deveined
- 1 can coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp minced lemongrass
- 1 tbsp grated galangal
- 1 tbsp minced kaffir lime leaves
- 2 garlic, minced
- 2 tbsp cooking oil
- Salt and pepper, to taste
- Steamed rice, for serving
Instructions
- In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, palm sugar, lemongrass, galangal, kaffir lime leaves, garlic, oil, salt, and pepper.
- Heat a large wok or skillet over medium heat and add the sauce. Cook for 2-3 minutes, stirring frequently, until the sauce has thickened slightly.
- Add the prawns to the wok and cook for 2-3 minutes on each side, until they are pink and cooked through.
- Serve the Prawn Amok over steamed rice and garnish with fresh cilantro, if desired.
1 comment
I was amazed at how well all the ingredients came together.
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