Spisiness:
Time:
Min
Channeling Cambodia's culinary traditions, this sauce blends fermented fish paste with creamy coconut milk and spices, celebrating a fusion of flavors that's both savory and rich.
For a unique Cambodian twist, add thinly sliced lemongrass to the blend. This will give the sauce a citrusy note, complementing the rich flavors of prahok and coconut milk.
Prahok is a staple in Cambodian cuisine, often used to add depth and umami to dishes. Its distinct flavor is a true representation of Cambodia's culinary diversity.
Scoville units: Prahok varies in heat, but it's primarily savory and not overly spicy.
Best served with:
Quisin type:
Cambodian Hot Sauce Recipe
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