How to Make Nhoam Kroch Thlong/ Pomelo Salad with Prawns

The photo shows a chapter of the cookbook on how to make Nhoam Kroch Thlong/ Pomelo Salad with Prawns. Photo: KOY Rattanakborin.

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. The book sets out 38 dishes and recipes, including desserts, side dishes, and meals.

The cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”.

From now on, Cambodian diplomats will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy, and commercial activities.

The cook was dubbed “The Taste of ANGKOR”, serve as a lesson for Cambodian envoys to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Food, Cambodianess has the honour to introduce Nhoam Kroch Thlong/ Pomelo Salad with Prawns.

Ingredients: 600g of pomelo, peeled and shredded; 400g of prawn, deveined; 80g of shallots, finely sliced; 35g of ground roasted peanut; 4tbsp of roasted coconut, shredded;  4tbsp of fried garlic slice; 2tbsp of white sugar; 1tbsp of salt; 10tbsp teok trei bok and handful mixed green herb (mint, Khmer basil and fish wort)

Instructions: Boil hot water, add a pinch of salt and sugar, add the prawns and cook until red. Remove the prawns from water and soak them in iced water to prevent overcooking.

In a big bowl, mix the shallots, pomelo, basil, roasted coconut, peanuts, salt, sugar and toek trei bok together. Garnish with ground roasted peanuts and serve.

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