How to make Cambodian food# Kapi Chha#Fried shrimp paste with ground pork and red chili paste
Recipe Information
Kapi Chha
Cultural Context
Kapi Chha originates from Cambodia, where it is cherished for its rich flavors and use of local ingredients like shrimp paste and coconut milk. This dish is often enjoyed during family gatherings and special occasions, showcasing the country's culinary heritage. Today, Kapi Chha has found its way into various Asian cuisines, adapting to local tastes while retaining its essence.
kapi (shrimp paste)
🥗Healthier: miso paste
💰Cheaper: anchovy paste
Miso provides umami flavor with fewer calories.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk lowers fat content.
prawns
🥗Healthier: chicken
💰Cheaper: tofu
Chicken or tofu can be more affordable protein sources.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce offers a similar umami taste.
Add 5 tablespoons of cooking oil into a frying pan.
Heat the oil until hot, then add the red chili paste and cook until fragrant.
Add shrimp paste and continue cooking until combined with the oil and red chili paste.
Add sugar free sauce and chicken flavor mix, cooking until well combined for about a minute.
Add ground pork and salt, mixing well until the meat is cooked through.
Optionally, add dried shrimp and roasted peanuts, adjusting to taste.
Prepare vegetables: slice young mango and cucumber into bite-sized pieces, and cut cabbage for decoration.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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