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:
- Mortar and Pestle
- Steamer Pot
- Knife and Chopping Board
- Mixing Bowl
- Scissors for banana leaves
Cooking Tips
- Use fresh ingredients for a robust flavor.
- Proper banana leaf folding prevents leakage.
- Leftover topping can be used over other dishes for added flavor.
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