Sauce

Prahok ktis (fermented fish, pork and coconut dip)

Name: Prahok ktis (fermented fish, pork and coconut dip)
Total time: 15 min
Yield: 4
Ingredients: 150g (ground) Pork; 2 cloves Garlic; 2 Shallot; 3 tbsp Prahok (pâte de poisson fermenté); 200 ml Coconut milk; 2 Chili pepper; 1 tsp Sugar; 1 Eggplant

Preparation time: 15 min
Servings: 4

Ingredients

Pork — to buy150g (ground)
Garlic — to buy2 cloves
Shallot — to buy2
Prahok (pâte de poisson fermenté) — to buy3 tbsp
Coconut milk — to buy200 ml
Chili pepper — to buy2
Sugar — to buy1 tsp
Eggplant — to buy1

Preparation

Fry the ground pork with sliced garlic and shallot until browned.
Add the crumbled prahok, mash it with a fork to distribute evenly.
Pour in the coconut milk, mix well to bind the sauce.
Simmer over low heat 10 min until thickened, stirring regularly.
Add finely chopped chili and a little sugar to balance the strong flavor.
Taste and adjust the salt: the result should be rich, umami and lightly spicy.
Serve warm as a dip with raw vegetables (cucumber, eggplant) and rice.