Recipe Archives->Asian Sea->Tirk Prahok 02

Tirk Prahok (Cambodian Fish Pickle Sauce)

200g Prahok (Cambodian fish paste)
100ml hot water
juice of 2 lemons
50g lemongrass, minced
2 kaffir lime leaves, mid-ribs removed and shredded
30g Thai holy basil or mint leaves, shredded (or a combination)
4 hot chillies, finely chopped

Steam the prahok for about 15 minutes, or until cooked then transfer
to a bowl and mix with the hot water. When you have a smooth paste
remove all the bones from the mixture then add the lemon juice.
Combine all the remaining ingredients into the Tirk Prahok and serve
as a dipping sauce.

Printable version: tirk-prahok02.txt.