KHAR B'KONG CHAI PEOAH (CAMBODIAN SHRIMP AND PRESERVED DAIKON STEW)

Aug 20

Aug 20 KHAR B'KONG CHAI PEOAH (CAMBODIAN SHRIMP AND PRESERVED DAIKON STEW)

The Kitchen Scholar

Shellfish

SOURCE: LONGTEINE DE MONTEIRO AND KATHERINE NEUSTADT. THE ELEPHANT WALK COOKBOOK: CAMBODIAN CUISINE FROM THE NATIONALLY ACCLAIMED RESTAURANT.

Preserved daikon possesses the substantial salinity and crunchiness necessary to complement the sweetness and plumpness of shrimps in this full-bodied Khmer stew. Though homemade preserved daikon is the favored ingredient out of personal knowledge on the pickling salt content, using the store-bought ones from Chinatown or Asian groceries will also work like a charm. Just proceed with caution on the commercial alternatives by tasting a daikon sample after each soak of water to gauge the preference of saltiness. — Preserved *daikon* possesses the substantial salinity and crunchiness necessary to complement the sweetness and plumpness of shrimps in this full-bodied Khmer stew. Though homemade preserved *daikon* is the favored ingredient out of personal knowledge on the pickling salt content, using the store-bought ones from Chinatown or Asian groceries will also work like a charm. Just proceed with caution on the commercial alternatives by tasting a *daikon* sample after each soak of water to gauge the preference of saltiness.

Ingredients

1 tablespoon/15 mL mushroom soy sauce OR dark soy sauce

1 1/2 teaspoons/8 mL fish sauce

1/2 teaspoon/1 gram freshly ground black pepper

1 1/2 pounds/700 grams shrimps, preferably jumbo, peeled and deveined

1 cup/150 grams preserved daikon, preferably homemade

3 tablespoons/45 mL vegetable oil OR peanut oil

1 tablespoon/10 grams crushed and coarsely chopped garlic

3 tablespoons/40 grams sugar

2 1/2 cups/600 mL chicken broth

OPTIONAL: Chopped scallions for garnish

Specific Equipment

Medium bowl

Large bowl

Knife

Strainer

Large wok OR skillet

Serves 4

Instructions

1. Combine soy sauce, fish sauce, and pepper in a medium until well-blended. Stir in the shrimps and set aside to marinate for 10 minutes.

2. Slice the preserved daikon thinly on the diagonal. Soak daikon slices in a large bowl containing several cups of water, replacing water often, to remove any excess salt. Drain daikon slices thoroughly over a strainer.

3. Heat oil in a large wok or skillet over medium-high heat. Sauté in the garlic for 5 to 10 seconds or until they turn golden. Reduce the heat to medium and stir in sugar constantly for 3 to 4 minutes or until the sugar has turned liquid and brown.

4. Stir in the shrimp to coat them with the caramel. Pour in the chicken broth and bring to a boil. Stir in the daikon slices and return the broth to a boil. Cook for another 5 to 6 minutes or until the shrimps have turned opaque.

5. Remove the wok or skillet from heat. Transfer the shrimps and daikon to a serving platter. Sprinkle with chopped scallions, if desired.