lunaticsinge.com - Cambodian Cuisine Appetizers

Shrimp Fritter - (Serves 4)

Ingredients:

14 oz. fresh shrimp. peeled & deveined

1 cup rice flour

4 cloves garlic, peeled & chopped

1 to 2 tablespoons coconut milk

1/4 cup fish sauce

1 teaspoon sugar

3 green onions (scallions), thinly sliced

oil, for deep frying

1. Combine the shrimp, rice flour, garlic, 1 tablespoon of coconut ilk, fish sauce, sugar and green onions in a bowl. Add the remaining coconut milk if the mixture is too dry, though it should remain thick.

2. Heat the oil in a large skillet or wok. Drop a few heaping tablespoons of the shrimp mixture into the hot oil. Do not overcrowd the wok (or skillet) or the temperature of the oil will drop. Fry the fritters until golden on both sides, then remove and drain on paper towels. Repeat until all the mixture has been fried.

3. Serve the fritters immediately with chili coriander dip.

Sweet Potato Rolls with Ginger - (Serves 4)

Ingredients:

2 large sweet potatoes, peeled & cut lengthwise into large matchsticks

6-inch fresh ginger root, peeled & finely sliced

Pinch of salt

5 teaspoon sugar

1 packet small dried rice paper wrappers, 6-iches in diameter

Oil, for deep frying

1. Combine the potatoes, ginger, salt and sugar in a pot, cover with water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, about 10 minutes. Drain and set aside.

2. Place the dried rice wrappers between two damp, clean dish towels to soften them. Wrap each potato stick in one softened rice paper wrapper.

3. Heat the oil over medium-high heat in a wok or large skillet. When the oil is hot, fry the potato rolls until golden brown. Drain he rolls on paper towels and sprinkle with salt. Serve hot with chili coriander dip as an appetizer or snack, or sprinkle with sugar and serve as a dessert.

Marinated Pork Sandwich - (Serves 3)

Ingredients:

14 oz. pork loin, with fat

1 French baguette

Bottled chili sauce, to taste

1/3 cup pickled vegetables

1 cucumber, peeled & thickly sliced

1 bunch of cilantro leaves

Marinade Ingredients:

3 cloves garlic, peeled

1 star anise pod

2 tablespoons oil

1/3 cup soy sauce

4 tablespoons honey

1. Use a sharp knife to make diamond-shaped cuts in the pork rind.

2. To make the marinade, crush the garlic and the star anise in a mortar. Add the oil, soy sauce and honey then mix well. Marinate the pork in a shallow dish or a zip-lock plastic bag for 3 hours in the refrigerator, turning it regularly.

3. Coo the meat on a medium-hot grill, or in the oven at 350 degrees F for about 20 minutes, basting it regularly with the remaining marinade. Set aside to cool and slice it crosswise into slices so that each one has both meat and some fat.

4. To assemble the sandwiches, cut the baguette into three pieces, then slice each piece in half lengthwise. Spread each piece with a little chili sauce, then fill each sandwich with the pickled vegetables, cucumber slices, cilantro leaves and sliced pork. Serve immediately.

Soft Boiled Eggs with Herbs - (Serves 4)

Ingredients:

8 large eggs

Juice of 1 lime

Pinch of salt & pepper

1 small bunch Vietnamese mint, roughly chopped & stems discarded

1. Place the eggs in a pot and cover with water. Bring the water to a boil, reduce the heat and gently boil the eggs for 3 minutes.

2. Combine the lime juice with the salt and pepper in a small bowl and set aside. Place the chopped mint leaves in a serving bowl and set aside.

3. Break the top off each egg and serve immediately with the seasoned lime juice and chopped mint leaves. Diners should mix each spoonful of egg with the condiments they eat.

Fish Cakes with Chives & Lime Leaves - (Serves 4)

Ingredients:

14oz. tender white fillets, (whiting, sole, or flounder), roughly chopped

3 1/2 tablespoons Khmer Curry Paste

2 tablespoons palm or dark brown sugar

Pinch of salt

Small bunch of chives, finely chopped

6 lime lave, finely sliced

Oil, for frying

Bottled sweet & sour sauce, for dipping

1. Combine the fish, Khmer Curry Paste, sugar and salt in a mortar and pound until the ingredients are thoroughly combined. Add the chives and the lime leaves and mix well. Roll the mixture into a ball and drop it firmly into the mortar to release any air pockets - this will ensure that the fish cakes do not break during frying. Divide the mixture into 8 portions. Roll each portion into a ball and flatten into a patty.

2. Heat the oil in a skillet over medium heat and fry the patties until golden brown, about 3 to 4 minutes per side. Drain on paper towels and serve with the sweet and sour or Tamarind Dip.