Pakon Char Poat Koun

Pakon Char Poat Koun Recipe - Traditional Cambodian Shrimp and Vegetable Dish

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Pakon Char Poat Koun is a delicious Cambodian stir-fry dish that features a combination of shrimp, vegetables, and a flavorful sauce. This dish is perfect for a quick and easy meal that is sure to satisfy your taste buds.

History

Pakon Char Poat Koun has been a popular dish in Cambodia for many years. It is often served as an appetizer or as a main dish with rice. The combination of shrimp, vegetables, and a savory sauce makes this dish a favorite among Cambodian households.

Ingredients

0.5 to 1 lb (454 g) medium or large peeled and de-veined shrimp
1 small canned baby corn, drained
1 dozen dried shiitake mushrooms, soaked in warm water and drained
1 large carrot, peeled and thinly sliced
2 cloves of garlic, minced
1 yellow onion, sliced
2 stalks of green onion, cut into 0.5 inch lengths
0.5 cup of all-purpose flour
2 tbsp of cooking oil
2 tbsp of corn starch
1 cup of water
2 tbsp of soy sauce
1 tbsp of oyster sauce
0.5 tbsp of sugar
0.25 tsp of salt
0.25 tsp of black pepper
a handful of chopped cilantro for garnish (optional)

How to prepare

In a large bowl, marinate shrimp with salt and black pepper. Then, add all-purpose flour and cornstarch. Mix well and set aside.
In a small bowl, mix water with soy sauce, oyster sauce, and sugar. Set aside.
Preheat a wok or skillet over high heat.
When it is hot, add cooking oil.
Sauté the shrimp for a few seconds, then add garlic, yellow onion, carrot, baby corn, and mushroom. Stir well.
Pour the mixed sauces over and stir until the sauce thickens. Then, add green onion. Stir well.
Garnish with chopped cilantro before serving.
Serve hot as mahope sar (appetizer) or with rice.
Note: If you serve this dish with rice, dilute the sauce with another 0.5 cup of water.

Variations

Substitute shrimp with chicken, beef, or tofu for a different protein option.
Add other vegetables such as bell peppers, broccoli, or snap peas for added color and flavor.

Cooking Tips & Tricks

Make sure to marinate the shrimp with salt and black pepper to enhance the flavor.

- Be sure to preheat your wok or skillet over high heat before adding the ingredients.

- Stir-fry the ingredients quickly to ensure that they are cooked evenly and retain their crispness.

- Garnish with chopped cilantro for a fresh and vibrant touch.

Serving Suggestions

Serve Pakon Char Poat Koun hot as an appetizer or with steamed rice for a complete meal.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe to quickly cook the ingredients over high heat while retaining their texture and flavor.

Ingredient Substitutions

You can substitute the vegetables in this recipe with your favorite vegetables such as bell peppers, broccoli, or snap peas.

Make Ahead Tips

You can marinate the shrimp and prepare the sauce ahead of time to save time when cooking.

Presentation Ideas

Serve Pakon Char Poat Koun in a decorative bowl or plate and garnish with chopped cilantro for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of steamed jasmine rice and a refreshing cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

This dish contains shellfish (shrimp) and soy sauce, which may be allergens for some individuals.

Summary

Pakon Char Poat Koun is a well-balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and carbohydrates, making it a healthy choice for a meal.

Summary

Pakon Char Poat Koun is a flavorful and nutritious Cambodian stir-fry dish that is perfect for a quick and easy meal. With a combination of shrimp, vegetables, and a savory sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Pakon Char Poat Koun. It was a sunny afternoon in the bustling market of Lahore, Pakistan, where the intoxicating scent of spices filled the air and vendors called out to potential customers. I had been browsing through the colorful stalls, admiring the vibrant array of fruits and vegetables, when a little old lady caught my eye.

She was sitting at a makeshift food stall, surrounded by pots and pans bubbling with delicious aromas. As I approached her, she smiled warmly and beckoned me closer. "Come, child, try my Pakon Char Poat Koun," she said, her eyes twinkling with mischief. Intrigued, I took a seat at her table and eagerly awaited the dish.

As she spooned the steaming hot curry onto my plate, the tantalizing blend of spices wafted up to my nostrils, making my mouth water in anticipation. I took my first bite and was immediately transported to a world of flavor and spice. The tender chunks of meat melted in my mouth, while the rich, creamy sauce danced on my taste buds.

I couldn't help but exclaim in delight, "This is the most delicious thing I've ever tasted! How did you make it?" The old lady chuckled softly and leaned in closer, her eyes twinkling with mischief. "Ah, my dear, the secret to Pakon Char Poat Koun lies in the perfect balance of spices and love. Let me show you how to make it."

And so, over the course of the next few weeks, I became a regular visitor to the old lady's food stall. She patiently taught me the intricacies of blending spices, the importance of slow cooking, and the magic of adding a pinch of love to every dish. I watched in awe as she worked her culinary magic, transforming simple ingredients into mouthwatering masterpieces.

One day, as I sat down to savor a bowl of her Pakon Char Poat Koun, I had a sudden realization. I wanted to share this incredible recipe with the world, to spread the joy and warmth that came with each spoonful of this delectable dish. And so, armed with the old lady's blessing and her cherished recipe, I set out on a journey to share Pakon Char Poat Koun with as many people as I could.

I traveled far and wide, from the bustling streets of Karachi to the serene valleys of Kashmir, spreading the word about this magical dish. Everywhere I went, people marveled at the unique blend of flavors and the comforting warmth of the curry. They begged me to share the recipe, to teach them the secrets of Pakon Char Poat Koun.

And so, I began holding cooking classes, where eager students gathered around me, notebooks in hand, ready to learn the art of making this delicious dish. I shared with them the importance of patience and precision, of tasting and adjusting seasoning, of letting the flavors meld together in perfect harmony.

As the years went by, I became known as the Pakon Char Poat Koun Queen, a title I wore with pride and humility. I continued to spread the joy of this dish, passing on the recipe to anyone who was willing to learn. And with each new student, I felt a sense of fulfillment and contentment, knowing that I was carrying on the legacy of the old lady who had first introduced me to the magic of Pakon Char Poat Koun.

And now, as I sit in my cozy kitchen, surrounded by the familiar scents of spices and love, I can't help but smile at the memories that flood back to me. The sense of wonder I felt when I first tasted Pakon Char Poat Koun, the joy of sharing it with others, and the gratitude I feel for the old lady who started it all.

I may have learned many recipes over the years, from many places and people, but none hold a candle to the magic of Pakon Char Poat Koun. It will always hold a special place in my heart, a reminder of the power of food to bring people together, to create memories, and to spread joy. And so, I will continue to share this recipe with anyone who is willing to learn, passing on the legacy of the Pakon Char Poat Koun Queen for generations to come.