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How to Make Prahok Sauce

by
author image Jackie Lohrey
Based in Green Bay, Wisc., Jackie Lohrey has been writing professionally since 2009. In addition to writing web content and training manuals for small business clients and nonprofit organizations, including ERA Realtors and the Bay Area Humane Society, Lohrey also works as a finance data analyst for a global business outsourcing company.
How to Make Prahok Sauce
Red chili peppers in a bowl. Photo Credit Purestock/Purestock/Getty Images

Prahok, or fermented fish paste, is a standard ingredient in Cambodian cuisine. It has a distinctive, strong flavor, so no matter how you use prahok, a little goes a long way. Prahok sauce, using prahok as the sole ingredient or in combination with a variety of ingredients, is a popular cooking ingredient, a dipping sauce and a common dinner-table condiment.

Step 1

Preheat a dry saucepan over medium high heat for one to two minutes.

Step 2

Add the olive oil, minced garlic and lemon grass. Stir-fry for one minute, until the minced garlic turns a light golden brown.

Step 3

Pour in 1 cup water, and bring it to a full boil.

Step 4

Stir in the fish paste. Continue to stir until the paste dissolves, then remove the saucepan from your stove.

Step 5

Stir in the lime juice, sugar and chili paste.

Step 6

Pour the prahok sauce into a serving bowl, and top it with the red chili peppers and peanuts.

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