Seafood Amok is a traditional Cambodian recipe for a classic curry of squid and king prawns with oyster mushrooms, onion and cauliflower leaves cooked in a coconut milk base flavoured with amok paste and oyster sauce. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Seafood Amok.
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Ingredients:
For the Amok Paste:
4 lemongrass stems, finely chopped
4 x 3cm lengths of fingerroot
4 x 3cm lengths of fresh turmeric
8 garlic cloves, chopped
4 small red onions, chopped
12 oyster mushrooms, torn into strips
1 onion, finely chopped
12 cauliflower leaves, shredded
8 red chillies, finely chopped
4 squid, sliced into rings
16 king prawns
For the Curry:
600ml coconut milk
150ml vegetable stock
1/2 tbsp oyster sauce
1/2 tbsp palm sugar
1/2 tbsp chicken stock
fish sauce, to taste
Method:
Pound together the lemongrass, fingerroot and turmeric in a mortar to a smooth paste. Add the garlic and red onion and keep pounding until smooth.
Heat together the coconut milk and amok paste in a wok. Add the onion and seafood and cook for about 3 minutes. Now add the vegetables stock, cauliflower leaves, chilli, oyster mushrooms, oyster sauce, sugar, chicken stock and fish sauce, to taste. Bring to a boil and cook for a few minutes.
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