How to cook Cambodian cuisine
Foodies are fond of South-East Asia with Vietnam, Thailand and Malaysia home to a whole host of flavours. But what about Cambodia? Here’s how to cook up your own feast at home
1. Warm mango and prawn salad
1. Warm mango and prawn saladServe: 4, as part of a shared meal
Ingredients:
125g snow peas (mangetout)
2 x 300 g (10½ oz) semi-ripe (but not green) mangoes, peeled and julienned
1 handful mixed mint, Vietnamese mint, basil and perilla leaves, sliced
2 tbsp vegetable oil
3 red Asian shallots, thinly sliced
3cm piece of fresh ginger, peeled and julienned
450g large raw prawns (shrimp), peeled and deveined, leaving the tails intact
Juice of 2 limes
Dressing:
2 tsp rice wine vinegar
1 tbsp vegetable oil
To prepare:
1. Bring a saucepan of water to the boil. Add the snow peas and blanch for one minute. Drain, briefly refresh in cold water, then drain again.
2. Slice the snow peas lengthways and place in a mixing bowl. Add the mango and most of the herb leaves, reserving some as a garnish. Set aside.
3. Whisk the dressing ingredients together in a bowl. Season to taste with sea salt and freshly ground black pepper and set aside.
4. Heat a wok over medium heat. Add the vegetable oil and sauté the shallot and ginger for three minutes, or until caramelised. Add the prawns and stir-fry for two minutes, or until just cooked. Stir in the lime juice to deglaze the pan, then season with sea salt and freshly ground black pepper.
5. Add the prawn mixture to the mixing bowl, then pour the dressing over and toss until well combined.
6. Transfer to a serving platter, garnish with the remaining herbs and serve.
