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Contains: Chilli, turmeric (Madras & Alleppey), garlic, ginger, paprika, cumin, coriander seed, galangal, kaffir lime leaf, kenchur, black pepper, lemon myrtle leaf.
Description & Use: A classic Cambodian-style seasoning for fish, prawns, chicken or vegetables. Traditionally cooked in individual banana leaf portions, however Amok may be cooked in a wok for convenience.
Nutritional Information (spice mix only)
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Per 100g |
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Energy (kj) |
1420 |
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Protein (g) |
12 |
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Fat (g) Total |
10 |
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Fat (g) Saturated
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2 |
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Carbohydrate (g) |
42 |
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Sugars (g) |
12 |
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Sodium (mg) |
192 |
CAMBODIAN FISH CURRY
2 Asian shallots chopped
1 Tablespoon Amok spice
1/2 teaspoon fish sauce
1 Tablespoon broken palm sugar
1/2 teaspoon salt
400ml coconut milk
500g fish fillets
12 green prawns shelled,
1/2 cup sliced green beans
1 red chilli sliced for garnish
In a pestle and mortar or small blender, grind onion, salt, spice mix, fish sauce and sugar to make a paste. (Add a drop of water if necessary.)
Stir paste in wok over medium heat 2-3 minutes, then add coconut milk.
Stir, bring to simmer. Add fish and prawns, simmer approx 12 minutes until cooked. Serve over rice and sprinkle chilli over.
Serves 4.
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