A rich and flavorful Cambodian dip made with fermented fish paste, pork, and coconut milk.
Prahok Ktis is a Cambodian specialty made from ground pork, prahok (fermented fish paste), coconut milk, and aromatic spices. It is typically served with fresh vegetables like cucumbers, eggplants, and green beans for dipping.
Pro Tip: Balance the bold flavors of prahok with a touch of sugar for a well-rounded taste.
Pro Tip: Adjust the amount of prahok based on your preference for its strong, salty flavor.
Heat a skillet over medium heat and sauté the lemongrass, garlic, and shallots until fragrant. This forms the aromatic base for the dip.
Pro Tip: Stir constantly to prevent the aromatics from burning.
Add the ground pork to the skillet and cook until browned. Break up any clumps with a wooden spoon for an even texture.
Pro Tip: Drain excess fat if needed, but retain some for richness.
Stir in the prahok, coconut milk, and sugar. Simmer the mixture for 10-15 minutes, allowing the flavors to meld together. Add the kaffir lime leaves towards the end for a zesty aroma.
Pro Tip: Taste and adjust the seasoning with additional sugar or coconut milk if the dip is too salty.
Transfer the Prahok Ktis to a serving bowl. Arrange fresh vegetables like cucumbers, green beans, and eggplants on a platter for dipping.
Pro Tip: Serve warm for the best flavor, and pair with steamed jasmine rice for a complete meal.
Prahok Ktis is a versatile dish that can be enjoyed as a dip, a side, or a main course. Its bold flavors pair well with mild, crunchy vegetables and plain rice.
Pro Tip: Garnish with extra kaffir lime leaves or red chili slices for a pop of color and spice.
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