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Natang

ណាតាំង


This Cambodian hors d’oeuvre is delicious and easy to prepare for a large party.  Minced pork sauteed with Angkor Food’s special sauce, dried shrimp, and coconut milk.    Served with rice crispy.  It tastes a bit a on sweet side, with rich savory flavor from the coconut milk, lemongrass paste and dried shrimp.  The dried shrimp bring out a unique flavor and texture that most have never experience.  It is perfect item to make-ahead and warm-up to serve for a cocktail party.

Total:     1 hour

Style:     Authentic Cambodian

Yield:     20 servings

Level:     Medium

Ingredients

6 cups of cooking oil

2 packages of Instant Sizzling Rice

4 Tablespoons cooking oil

½ cup shallot (sliced)

3 Tablespoons California chili powder  

1 can (14 oz) coconut cream

2 ounces Angkor Lemongrass Paste

1 pound ground pork

1 Tablespoon fish sauce

1 teaspoon salt

2 teaspoon sugar

½ cup small size dried shrimp (rinse & drain)

1 teaspoon chili flakes

1 Tablespoon kaffir lime leaves (finely julienned)

Instructions

Prepare the crispy rice: Heat 6 cups of oil in wok to 140-150ºF.  Add 5-6 instant crispy rice squares at a time to hot oil.  In a few seconds the rice squares will start of expand, flip and continue frying for about 5 seconds.  Remove from heat and let set on paper towel to absorb excess oil.  Repeat until all rice squares are done.  Let cool completely, then stored in airtight container.  The rice will stay crispy for one week.

Preparing the meat: Roast shallots with 4 tablespoons of oil over medium heat. Continue stirring until shallots turn golden brown, then remove using slotted spoon.  Reduce heat to medium-low, add California chili powder to the hot oil, mix well, and continue stirring until paste is uniform without sticking to utensils.  Add the top part of the coconut cream (the top ½ can of can). Stir constantly until the mixture turns into red oil.  Add lemongrass paste, stirring until paste is formed.  Add pork, fish sauce, salt, and sugar.  Increase heat to medium-high and mix well.  Continue cooking until meat turns brown. Add the rest of the coconut cream, stir.  Cover and simmer until the pork is done (at least 160ºF).  Turn off the heat.  Add shrimp, chili flakes, and roasted shallot, mix well.  The meat can be stored in the for three days.