Prahok Dipping Sauce with Steak
I have never met a Cambodian, nor an Asian person for that matter, that didn’t love prahok! This stinky, spicy, and sour dipping sauce is a staple in all Cambodian homes! It’s most often paired with slices of juicy steak, and a nice assortment of herbs and veggies of your liking.
1/2 to 2/3 cup of boneless prahok
2 Thai green eggplants
2 Red Thai chili peppers
1/4 tsp of chili flakes
1/2 a stalk of chopped lemongrass
2 cloves of crushed garlic
4 sawtooth coriander leaves
small handful of cilantro
4-5 sprigs of mint
1/4 tsp of msg
1 tsp of sugar
1/4 cup to 1/2 cup of boiling water
YOU WILL ALSO NEED:
2-3 Sirloin steaks
Steak seasoning by McCormick (may sub with a pinch of salt, pepper, onion, and garlic powder)
1. Start off by seasoning the top side of your sirloin with some steak seasoning. If your steak is cold, allow it to come to room temp (about 30 minutes) before frying. Work on your dipping sauce until your steaks are ready to cook.
2. Take your prahok and place it on your cutting board. Pound it with your butcher knife until it is mostly smooth, and made into a paste.
3. Flatten out your prahok, and place your crushed garlic and red chili peppers right on top of it. Continue to pound/chop everything with your knife, making sure that your garlic and peppers are finely grounded into the paste.
4. Continue using the same process by adding in 1 Thai green eggplant (save the other chopped eggplant for later), 1/2 stalk of chopped lemongrass, cilantro, sawtooth coriander, mint, sugar, and msg.
5. Place your prahok mixture into a medium sized bowl, sprinkle in some chili flakes, and start off by adding in 1/4 cup of boiling water. Mix well.
6. Squeeze in 1 lime, mix well, and give it a taste check. Add more lime and water as needed for taste and consistency. Finally, add in your remaining chopped eggplant and mix well. (I ended up adding a bit more water, and half of another lime)
7. Into a hot skillet, drizzle in some oil. Add in your steak, seasoned side down, and cook for about 2 1/2 minutes. Season the top with more steak seasoning, flip your steak over, and cook for an additional 1 1/2 minutes, or until cooked to your liking. (My steak was thin, and I like my steak cooked “medium” so it was done in under 4 minutes)
8. Slice your steak and serve with your prahok dipping sauce! YUM!
*Leftover prahok may be kept in an airtight container in the fridge for up to one week. Add more fresh herbs as needed.