Prahok K'tis
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
- 2-3 tablespoons oil
- 6 tablespoons kroeung
- 1.5 tablespoons Prahok
- 500g/1.1lbs pork mince
- 3 tablespoons tamarind water*
- 2 birds eye chillies (or to taste)
- 250ml/8.8ozs. coconut cream
- 6 kaffir lime leaves, vein removed and sliced very thinly
- 1 cup peas
- 2-3 tablespoons fish sauce
- 2 teaspoons palm sugar
Prahok (pickled mud fish) and Kroeung (curry paste) are two very specific ingredients that you need to get from a Cambodian or Thai grocery store. If you are based in Sydney, the best place to find these are in Thai town on Campbell Street, Haymarket. Prahok is found on the shelf (usually with Pickled mud fish in English) while kroeung is usually found in the refrigerated section.
I've also had a few questions about tamarind water. I soaked a walnut sized piece of dried tamarind in 3 tablespoons of hot water and let it cool and then massaged it to become tamarind water.
Step 1 - Heat the oil in a frying pan on medium high heat and fry the kroeung and prahok (you may have to cut the fish as if it isn't in paste form). Add the pork and break it up with the spatula or wooden spoon. Add the tamarind water and chillies and fry until the mince is cooked through. There may be some fish bones-if you do just take those out.
Step 2 - Add the coconut cream, peas and kaffir lime leaves. Add the palm sugar and fish sauce and taste for seasoning. Serve with vegetable, rice or prawn crackers.