Pakon chien chu-p’em nung doung.
( Coconut shrimp and orange sauce. )
Khmer crispy coconut fried shrimp savory with sweet, spicy orange sauce is absolutely delicious.
- Ingredients :
- 1 lb Shrimp, peeled and de-veined
- 1 Clove garlic, minced
- 1 Tablespoon soy sauce
- ¼ Teaspoon black pepper
- ½ Cup All purpose flour
- ¼ Cup cornstarch
- 2/3 Cup ice cold water
- ¼ Cup fresh or frozen grated coconut meat(un-sweet)
- 2 Cups vegetable oil for deep fried shrimp
- ½ Cup orange juice
- 1 Tablespoon ketchup
- ¼ Teaspoon salt
- 1 Tablespoon fish sauce
- 1 Teaspoon Sriracha chili sauce, (option)
- 2 Tablespoons light brown sugar or regular sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon vegetable oil
- 2 Cloves garlic, chopped
- ½ Small yellow onion, sliced
- Procedures :
In a small bowl, marinate shrimp with garlic, soy sauce and black pepper, mix well, set a side.
In a large bowl, mix All purpose flour with cornstarch, ice cold water together, mix well, add grated coconut, stirs, set a side.
Put marinated shrimp in with flour batter, stirs and set a side.
Pour 2 cups oil in to skillet or wok, heat it up with high temperature.
When oil bubbling hot, drops shrimp in to hot oil, fried shrimp till it crispy and golden brown, removed fried shrimp from hot oil, put on a plate covered with paper to drained excessive oil, set a side.
In a large bowl, mix orange juice, ketchup, salt, fish sauce, hot sauce, sugar and cornstarch together, mix well, set a side.
Pre-heat a small saucepan with high temperature.
When saucepan is hot, add 1 tablespoon oil and garlic, roasted garlic in hot oil till it turns brown, removed brown garlic from oil, and add onion to hot oil, stirs.
Add prepared orange juice to sauce pan, stirs well till sauce thicken
Put fried shrimp on a serving plate, pour orange sauce on top.
Serve hot with rice.
Copyright by Mylinh Nakry.