ហ្មុក(អាម៉ុក)បង្គា Steamed Shrimp 🦐 Amok

Steamed Shrimp Amok is a quintessential dish in Cambodian cuisine, renowned for its harmonious blend of flavors. This dish is a symphony of aromatic herbs, creamy coconut, and succulent shrimp, steamed gently in banana leaf cups, making it both a feast for the eyes and the palate. Dive into the cultural richness of Cambodia with this authentic recipe.

Ingredients

🦐 1 kg Shrimp peeled and cleaned
🍃 6 stalks Lemongrass white and light green parts, thinly sliced
🌿 A few slices Galangal 1-2 inches, thinly sliced/chopped
🍃 5-7 Kaffir Lime Leaves some chopped for paste, some shredded for garnish
🍋 Peel of 1 Kaffir Lime
🧄 1 head Garlic cloves peeled and chopped
🧅 1-2 Shallots peeled and chopped
🧄 A small piece Turmeric approx. 1 inch, peeled and chopped
🌿 3-4 pieces Fingerroot Kra-chai, chopped
🌶️ A small handful Dried Red Chilies
🌶️ 5-6 Fresh Red Chilies thinly sliced for garnish
🦐 1 tablespoon Shrimp Paste Kapi
🐟 1 tablespoon Fermented Fish Paste Prahok
🥚 2 Duck Eggs
🥥 3-4 ladles Coconut Milk
🥜 1/2 cup Roasted Peanuts for curry paste
🌿 A generous bunch Noni Leaves Slek Nyor, chopped
🌾 1/2 tablespoon Starch/Flour to thicken coconut cream topping
🧂 1/2 teaspoon Monosodium Glutamate MSG / A-Ching powder
🐔 1 teaspoon Chicken Soup Powder / Broth Powder
🍯 1 tablespoon Palm Sugar
🐟 1 tablespoon Fish Sauce

Instructions

1- Prepare the Ingredients:

Thoroughly clean and peel the shrimp, leaving tails intact if desired.
Prepare herbs and spices by slicing lemongrass and chopping galangal, turmeric, garlic, shallots, kaffir lime peel, kaffir lime leaves, and fingerroot.

2- Make the Curry Paste:

Use a large mortar and pestle to pound lemongrass, galangal, kaffir lime peel, fingerroot, turmeric, garlic, shallots, and dried red chilies until a coarse paste is formed.
Add roasted peanuts, shrimp paste, and fermented fish paste, then continue pounding until fine and aromatic.

3- Create the Amok Mixture:

Transfer the paste to a large mixing bowl. Combine with coconut milk, chopped shallots, MSG, chicken soup powder, palm sugar, and fish sauce.
Crack in the duck eggs, stirring to achieve a smooth batter-like consistency.
Mix in the shrimp and chopped noni leaves, letting it marinate for 10 minutes.

4- Prepare Banana Leaf Cups:

Shape banana leaves into cups by folding and securing with toothpicks for sturdiness.

5- First Steaming:

Place a base layer of noni leaves in each banana leaf cup.
Spoon the shrimp mixture into the cups, then steam for 10-15 minutes until partially set.

6- Prepare Coconut Cream Topping:

Heat the reserved coconut milk with starch over low heat, stirring until thickened.

7- Final Steaming:

Spoon coconut cream over each cup and garnish with red chili slices and shredded kaffir lime leaves.
Steam for another 10-15 minutes until fully cooked.

Prep Time: 30-40 minutes
Cook Time: 20-30 minutes
Total Time: 1 hour to 1 hour 15 minutes
Servings: Not specified
Calories: Approximately 300 kcal per serving
Protein: 20g
Fat: 18g
Carbohydrates: 20g
Equipment Needed: