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Tirk Prahok (Preserved Fish Dipping Sauce)
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- #90595
This Cambodian sauce is used as a condiment or dip for vegetables and/or steak. Prahok is a gray, pasty, stinky condiment also known as Mudfish Sauce. There really isn't any substitute for it but anchovies or shrimp paste might work in a pinch. If you've never had it before, start with half the amount called for in the recipe and add more if desired. The amount called for in this version is for an authentic Cambodian version but most Westerners will find it too pungent if not familiar with it.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup water
3 tablespoons creamy-style fermented fish paste "prahok"
2 tablespoons minced fresh lemongrass
2 tablespoons fresh lime juice
1 tablespoon sugar
1 tablespoon cooking oil
1 teaspoon ground chili paste, like sambal oelek
2 cloves garlic, minced
3 chopped fresh hot chili pepper, optional
1/4 cup crushed, roasted, unsalted peanuts, optional
directions
Over medium high heat, place a small saucepan and let it heat up.
When it is hot, add the oil, garlic, and lemongrass. Stir well to coat with the oil. Add the water to the pan and bring to a boil. When boiling, add in the fish paste and stir well.
Remove the pan from the heat and stir in the sugar, lemon juice and chili paste. Taste and adjust ingredients as needed.
Before serving, top with the minced chili pepper and peanuts.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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