Earlier in 2015, I had the good luck to take a trip to Cambodia to go to a close friend that lives there. I had a lengthy keep, so had a lot of time to check out Phnom Penh as well as the bordering locations– as well as consume great deals of food!
Most individuals in Phnom Penh get their food from the marketplaces. I saw both live as well as newly eliminated poultries, fish that were still twitching, a really poignant fermented fish called prahok, as well as baskets stacked high with all sort of fresh fruit and vegetables like lemongrass, kaffir lime leaves, infant (pea) eggplant, banana blossoms, early morning magnificence, as well as water spinach.
It was all so vibrant, disorderly, exciting, loud, as well as untidy! The good news is, I had the ability to obtain a food preparation lesson from a cook in Phnom Penh that assisted me find out more regarding all the active ingredients I saw on the market as well as showed me several of the essentials of Cambodian food preparation.
I have actually adjusted this dish for Coconut Shrimp Stew to some extent given that acquiring all the active ingredients that I discovered how to prepare with in Phnom Penh verified complicated right here in the States. I’ve left 2 standard active ingredients in the dish: lemongrass as well as fresh turmeric extract.
You could commonly discover both of these active ingredients in the fruit and vegetables area of a well-stocked health foods shop or an Asian market. Lemongrass resembles a long, thick shoot as well as turmeric appear like a smaller sized, much more orange-hued variation of ginger. If you can not discover them, replace the passion of one lime as well as one lemon, plus extra lime juice to preference, for the lemongrass as well as alternative ground turmeric extract for the fresh turmeric extract.
Also watch out for kaffir lime leaves, which you may discover near the lemongrass as well as turmeric extract. These are optional for this dish as well as include a brilliant scent to the soup, yet the dish will certainly be equally as tasty without them.
This stew makes a fast weeknight dinner, specifically if you are utilizing shrimp that has actually currently been peeled off as well as deveined. You’re ideal off getting icy shrimp classified IQF, or Individually Quick Frozen. (The “fresh” shrimp in the fish and shellfish situation has actually typically been formerly iced up, defrosted, as well as has actually currently remained in the situation for an indeterminate quantity of time.) Icy shrimp could be rapidly defrosted in a dish of amazing water.
In my time in Cambodia, I located that Cambodian food appears like Thai food in lots of methods, yet it is much more refined as well as not as spicy-hot. This stew is an ideal instance of the food from this area.
So travel! See the globe! Or at least, taste it in this tasty shrimp stew.