Prahok Ang Crounh / Grilled Prahok) is a distinctive Khmer dish that reflects the deep identity of Cambodian cuisine. Traditional fermented fish paste is grilled with aromatic herbs and spices, creating a rich, savory flavor and a fragrant aroma. It is typically enjoyed with fresh vegetables, making it a simple yet authentic taste of Khmer culinary heritage.
With roots in Cambodia’s long-standing fishing communities, Prahok was traditionally made as a way to preserve fish during periods of abundance. Grilling adds a delicious aroma and makes this traditional ingredient easy to enjoy with fresh vegetables.
Key Ingredients: Prahok (fermented fish paste) Pork, Lemongrass stalks, Galangal, Garlic, Chilies, Kaffir lime leaves, Garcinia fruit, Palm sugar, Seasoning powder, Fish sauce, Fresh vegetables for serving, Bamboo skewers for grilling
Wash the pork, Prahok, and fresh ingredients thoroughly. Finely chop the lemongrass, kaffir lime leaves, and galangal.
Spread the mixture evenly and firmly over a bamboo skewer, as it will be grilled together with the skewer.
Mince the pork and Prahok separately, then combine them with the prepared herbs and spices.
For charcoal grilling, allow the fire to burn until there is no smoke, then grill over low to medium heat until cooked through and lightly charred.
Add the garcinia, chilies, garlic, and shallots, and continue chopping until the mixture becomes finely blended.
Turn the skewer as needed to ensure even cooking. Alternatively, it can be cooked in an electric oven at approximately 140–170°C for about 60 minutes.
Season with palm sugar, seasoning powder, and fish sauce to taste.
Serve the grilled Prahok with an assortment of fresh vegetables for a traditional Khmer culinary experience.
