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.
🦐 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
1- Prepare the Ingredients:
2- Make the Curry Paste:
3- Create the Amok Mixture:
4- Prepare Banana Leaf Cups:
5- First Steaming:
6- Prepare Coconut Cream Topping:
7- Final Steaming:
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:
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