Cambodian Prawn Amok Recipe

The curry paste for a Cambodian Prawn Amok recipe is packed with flavor thanks to the combination of lemongrass, turmeric, garlic, chili, ginger, and shallot. You can prepare a quick and healthy weekday meal by combining curry paste with coconut milk, shrimp, and bok choi.

White fish is the typical ingredient in the Cambodian Prawn Amok recipe. Coconut milk is combined with a fragrant curry paste created from ingredients including lemongrass, shallot, garlic, ginger, and turmeric. I’ve substituted prawns for the fish, but white fish will work just as well. You may even be vegetarian by adding some Aubergine, tofu, or butternut squash.

The ingredients for the curry paste should be the first thing you think about. A mortar and pestle would have been used historically. First, pound roasted spices into a powder, and then add additional stuff like garlic, ginger, and lemongrass. Salt’s abrasive properties make it useful for reducing the components’ initial size.

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Cambodians refer to the Cambodian Prawn Amok recipe as “amok,” however it is more well recognized as a traditional curry dish. When the prawns have been deveined, they will be cooked in a fragrant curry sauce prepared from fresh onions, garlic, ginger, lemongrass, chili, and spices.

Fish sauce, lime zest, and brown sugar provide the classic South Asian flavor profile of salty, sour, and sweet in the curry.

Although I used King prawns, you could substitute any other kind of meat or vegetable in their place and just alter the cooking time. If you don’t like seafood, you might substitute chicken breast for the seafood.

3 Reasons People Love the Cambodian Prawn Amok Recipe

1. Flavorful Sauce: The Cambodian Prawn Amok recipe is a popular dish because of its savory sauce, which is a combination of spices, coconut milk, and other ingredients. The prawns are elevated by the intricacy and depth brought by the sauce.

2. Versatile Protein: Prawn Amok is a delicious choice for seafood lovers since prawns can be utilized in so many different ways. They absorb the sauce’s taste with no effort on your part and are delicious when served with this meal.

3. Health Benefits: Prawns are high in protein but low in fat and calories, and they also include beneficial nutrients including vitamin B12, selenium, and omega-3 fatty acids. As a result, the Cambodian Prawn Amok recipe is a fantastic choice for individuals who want to eat well and enjoyably.

How To Make Our Cambodian Prawn Amok Recipe

Ingredients: (8 Servings)

1 pound large prawns, peeled and deveined
1 can of coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon minced lemongrass
1 tablespoon grated galangal
1 tablespoon minced kaffir lime leaves
2 cloves of garlic, minced
2 tablespoons oil
Salt and pepper, to taste
Steamed rice, for serving

Instructions:

1. 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.

2. 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.

3. Add the prawns to the wok and cook for 2-3 minutes on each side, until they are pink and cooked through.

4. Serve the Prawn Amok over steamed rice and garnish with fresh cilantro, if desired.

Nutritional Information For the Cambodian Prawn Amok Recipe

Calories: 250
Carbohydrates: 16g
Protein: 14g
Fat: 19g
Saturated Fat: 14g
Cholesterol: 143mg
Sodium: 935mg
Potassium: 189mg
Fiber: 1g
Sugar: 5g

Prep Time: 15 minutes

Cooking Time: 20 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Prawn Amok Recipe

Wok or large skillet
Whisk
Cutting board
Knife
Measuring cups and spoons

Best Way to Store Leftovers From the Cambodian Prawn Amok Recipe

Store the leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave the leftovers for 2-3 minutes or until heated through.
Note: It is not recommended to freeze the leftovers as the sauce and prawns may change texture and become rubbery when reheated.

Substitutions For the Cambodian Prawn Amok Recipe

Fish sauce: If you are unable to find fish sauce or if you prefer a vegetarian version of the dish, you can substitute it with soy sauce or vegetarian oyster sauce.
Palm sugar: If you cannot find palm sugar, you can substitute it with brown sugar or maple syrup.
Lemongrass: If you are unable to find lemongrass, you can substitute it with lemon zest or lemon juice.
Galangal: If you cannot find galangal, you can substitute it with ginger.
Kaffir lime leaves: If you are unable to find kaffir lime leaves, you can substitute it with the zest of one lime.

Substitutions For the Vegetarian Cambodian Prawn Amok Recipe

Prawns: To make a vegetarian version of the dish, you can substitute the prawns with tofu, tempeh, or mushrooms.
Fish sauce: Replace the fish sauce with soy sauce or vegetarian oyster sauce.

Tips and Tricks For Easier Creation

Use a high-quality coconut milk for a creamy and flavorful sauce.
Adjust the heat level to your preference by using more or less curry paste.
If you are using fresh lemongrass, remove the outer layers and finely chop the tender inner core.
If you are using fresh kaffir lime leaves, remove the stems and finely chop the leaves.
If you are unable to find fresh galangal, you can use frozen or dried galangal.

Side Dishes and Desserts For the Cambodian Prawn Amok Recipe

Steamed rice
Stir-fried vegetables
Fresh salads
Fried spring rolls
Fresh fruit platter

How To Serve the Cambodian Prawn Amok Recipe

Serve the Prawn Amok over steamed rice and garnish with fresh cilantro, if desired.
You can also serve the dish with steamed vegetables, such as broccoli or carrots, for a balanced meal.
Enjoy the dish with a cold glass of iced tea or a refreshing fruit smoothie for dessert.

FAQs About the Cambodian Prawn Amok Recipe

What is Cambodian Prawn Amok?
Cambodian Prawn Amok is a traditional Cambodian dish that consists of prawns cooked in a creamy and flavorful coconut milk sauce.

What are the main ingredients in a Cambodian Prawn Amok recipe?
The main ingredients in Prawn Amok are prawns, coconut milk, red curry paste, fish sauce, palm sugar, lemongrass, galangal, kaffir lime leaves, garlic, oil, salt, and pepper.

Is the Cambodian Prawn Amok recipe a spicy dish?
Prawn Amok can be made mild or spicy, depending on the amount of red curry paste used.

What are the best substitutions for the ingredients in Prawn Amok?
If you are unable to find fish sauce or palm sugar, you can substitute them with soy sauce and brown sugar or maple syrup, respectively. If you cannot find lemongrass, you can substitute it with lemon zest or lemon juice. If you are unable to find galangal, you can substitute it with ginger. If you cannot find kaffir lime leaves, you can substitute it with the zest of one lime.

Can I make a vegetarian version of Prawn Amok?
Yes, you can make a vegetarian version of Prawn Amok by substituting the prawns with tofu, tempeh, or mushrooms. You can also replace the fish sauce with soy sauce or vegetarian oyster sauce.

Final Thoughts

Being a foodie and avid traveler, I recently had the opportunity to experience the Cambodian Prawn Amok recipe on a trip around Southeast Asia. The Cambodian Prawn Amok was my favorite new meal, although I also tried several others that were delicious. Let me tell you why you really shouldn’t miss out on this delicious dish.

The wonderful blend of flavors in the Cambodian Prawn Amok recipe blew me away at first bite. Coconut milk, lemongrass, kaffir lime leaves, turmeric, and galangal come together in a delicious curry sauce that gives the meal a luxurious texture and flavor. Coconut milk’s subtle sweetness complements the tang and spice of the other ingredients to create a wonderful flavor that soothes and delights your taste buds.

The Cambodian Prawn Amok recipe is taken to a whole new level with the addition of prawns. They complement the hearty curry sauce well with their juicy, soft texture and subtle sweetness. While devouring the succulent prawns, I couldn’t help but contemplate the effort and skill required to make such a magnificent meal.

The special steaming technique used to make the Cambodian Prawn Amok recipe is another appealing facet of this dish. The meal gets its signature earthy, fragrant flavor from being cooked on banana leaves. Similarly appetizing is the presentation, which consists of a banana leaf dish filled with aromatic curry. The sauce’s luscious texture is a result of being steamed, which also makes it easier to spread.

As I explored Cambodia via its cuisine, I learned about the historical and cultural importance of Prawn Amok. This meal has great cultural significance in Cambodia, and its recipe has evolved through the years. When you eat a dish of Prawn Amok, you’re sharing a meal with the people of Cambodia and getting a taste of their culture, history, and inventive cooking.

I came to value the labor and love that went into making the Cambodian Prawn Amok recipe as I relished every bite. The fresh herbs and spices are delicately minced and ground to make a silky smooth curry paste, and the prawns are chosen and marinated for just the correct length of time to create the ideal softness. The talent and effort of Cambodian cooks are on full display in this mouthwatering meal.

Last but not least, eating the Cambodian Prawn Amok alongside my loved ones made the meal that much more memorable. Cambodians place a high value on the time they spend with family and friends sharing a meal and vibrant discussion. Shrimp Amok is more than simply food when it represents friendship and affection among loved ones as well.

If you ever find yourself in Cambodia, you really must try the Cambodian Prawn Amok recipe. This meal will captivate you with its cultural relevance and social element as well as its wonderful balance of tastes and appealing textures. If you’re looking for a really excellent dish, you have to try the Cambodian Prawn Amok.

 

 

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