Amok Chouk


45 tbsp red Kroeung 16 fl oz (500 ml) thick coconut milk 1 tbsp shrimp paste 1 tbsp fish sauce 2 tsp palm sugar or granulated sugar (optional) 1 large egg, beaten Grated zest of 1/2 kaffir lime salt 1 stalk lemongrass, leaves separated and cut into 24 pieces, each 10 cm (4 in) long 2436 snail shells, well cleaned 2436 cooked Burgundian snails (about 2 cans), rinsed and drained 6 kaffir lime leaves, very finely julienned 4 red Thai chillies, deseeded and very thinly sliced into rounds


Steamed Snails In Curry Custard. Amok Is A Curried Coconut Custard That Is Generally Steamed In A Small Container Hand-formed From A Section Of Banana Leaf. A Speciality Of Malaysia, Hybrid Versions Appear In Both Thai And Cambodian Cooking. While Fresh

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