Prahok KtisFermented Fish and Coconut Dip

Name: Prahok Ktis (Fermented Fish and Coconut Dip)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Cambodia
Ingredients: 80 g Prahok (rinsed); 300 ml Coconut Milk; 250 g Ground Pork; 10 g Garlic (crushed); 70 g Shallot (finely chopped); 20 ml Vegetable Oil; 10 g Palm Sugar; 1 pcs Red Chili (thinly sliced); 200 g Cucumber (cut into batons); 200 g Carrot (cut into batons); 200 g Green Bean (trimmed); 250 g Thai Eggplant (quartered)

A warm, rich dip made with fermented fish, minced pork, and coconut milk, cooked down until deeply savory and creamy. It is traditionally served with fresh and lightly cooked vegetables for dipping.

Prep

20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

500kcal

Calories

18g

Protein

38g

Fat

26g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dip

80g
Prahok (rinsed)
300ml
Coconut Milk
250g
Ground Pork
10g
Garlic (crushed)
70g
Shallot (finely chopped)
20ml
Vegetable Oil
10g
Palm Sugar
1pcs
Red Chili (thinly sliced)

Vegetables

200g
Cucumber (cut into batons)
200g
Carrot (cut into batons)
200g
Green Bean (trimmed)
250g
Thai Eggplant (quartered)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil over medium heat, about 170°C (338°F). Add the shallot and garlic and cook until fragrant.
02
Add the ground pork and cook, breaking it up, until it reaches 71°C (160°F).
03
Stir in the prahok and cook for a minute so it blends into the pork.
04
Pour in the coconut milk, add the palm sugar and red chili, and simmer gently at about 95°C (203°F) until slightly thickened and rich.
05
Leave the cucumber and carrot raw. Blanch the green beans and Thai eggplant briefly in boiling water at 100°C (212°F) until just tender, then drain.
06
Serve the warm dip with the vegetables for scooping and dipping.

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