Prahok Ktiss (Spicy Pork Dipping Sauce)
1 pound of ground pork
1 (13.5 fl. oz) can of coconut milk (you will not use all of it)
3 Tbsp of prepared kreung (lemongrass paste)
1 Tbsp of Korean hot pepper paste
1/2 tsp of tamarind powder
1 Tbsp of sugar
2 Tbsp of creamy prahok
3/4 cup of peas
3-4 Thai red chili peppers (optional)
hot chili oil
fish sauce to taste
1. Dry roast your peas (and peppers), and then set them aside.
2. Pour half a can of coconut milk into a hot skillet. When it bubbles, add in your kreung, hot pepper paste, and creamy prahok. Stir until smooth.
3. Add in your ground pork and cook until no longer pink.
4. Stir in your tamarind powder and sugar.
5. Once cooked, taste for seasoning, and then add in your fish sauce. Add more coconut milk if you wish. It should be slightly salty, sweet, and spicy!
6. Add in your dry roasted peas and chili peppers (if using).
7. Cook until liquid has reduced down to half.
8. Turn off heat. Allow to cool down slightly before placing in small serving bowl.
9. Finish off with a drizzle of hot chili oil and serve with your favorite assortment of fresh vegetables.
NOTES: The measurements given are approximate. Please adjust seasoning as needed.