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{កំពិសចៀន} - Crispy Shrimp Cakes with Kampot Pepper & Lime Dipping Sauce

Crispy Shrimp Cakes with Kampot Pepper & Lime Dipping Sauce

កំពិសចៀន - {Kompis Chean}

These shrimp cakes remind me of my childhood days. It was one of our favorite snacks along the way from home to school and back. It looks hard to make that’s the reason people do not cook it at home. It’s actually the simplest thing to make, beautiful to look at, crunchy to put in between your teeth, and quite addictive. This dish is all about making the batter right.
Ingredients - makes 12 cakes
  • Fresh or salt water shrimp: 300g
  • Rice flour: 100g
  • Baking soda: ½ teaspoon
  • Salt: 1 teaspoon
  • Vegetable oil: 150 – 200ml
For the Dipping Sauce
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Lime: 2
Wash the shrimp very carefully with fresh water and keep in the drainer until dried. Put flour in a medium side mixing bowl, add baking soda, water, salt, and sugar in and mix until everything become one form. Make sure you see no more lumps of flour floating. Put vegetable oil in a frying pan on high heat. Use a large metal serving spoon and half fill with the batter. Add a small amount of the raw shrimp to the batter in the spoon and flatten out. Gently pour the shrimp and batter mix into the oil and fatten into a disc. Repeat until you run out of space. Cook for a minute on each side until batter turns crunchy and golden and the shrimps turn red. Then take it out to drain the oil and place in on the plate. For the dipping sauce mix salt and pepper in the small bowl and cut lime into 3 pieces and keep on one side. To eat: Sprinkle the salt and pepper and squeeze the lime on the cake and take a big bite.

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