Prahok Ktiss | Cambodian Spicy Pork Dipping Sauce

Dry roast frozen peas and thai chilis until golden on medium low heat. Set aside to add into pork mixture.

In deep pan, boil 1/2 can of coconut milk over medium high heat, and reserve the rest for later. (2 min)

Add in the kreung, prahok, palm sugar, fish sauce and stir-fry until fragrant. Then add the pork and stir-fry until cooked, making sure the meat is broken up (3 minutes).

Stir in the reserved coconut milk, kaffir lime leaves, and roasted peas and chilis, and bring to the boil. Lower the heat to simmer for 15-20 minutes or until it thickens. *Adjust to taste.

Transfer to a bowl and place in the middle of a large serving plate. Arrange variety of vegetables including cucumber, white cabbage, string beans, thai eggplant, celery, wedges of lime around to use with the dip. Serve with rice.

Equipment Needed

Allergens