Meang Nem

Name: Meang Nem
Prep time: 33 min
Cook time: 10 min
Total time: 43 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 1 ¾ oz dried shrimps; 1 ⅓ oz rice; 3 ½ oz coconut; ⅔ oz orange zest; 3 chiles; 1 ¾ oz peanuts; 3 ½ oz pickled scallion head; 2 tbsp pickled scallion head brine; 1 oz galangal; 1 oz shallots; 1 ½ tbsp orange juice; 3 ½ tbsp lime juice; 3 ½ tbsp fish sauce; 1 ¾ oz palm sugar

A Cambodia dinner made with seafood. Ready in about 43 minutes. Difficulty: medium.

33 minPrep (about)
10 minCook (about)
43 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

1 ⅓ oz dried shrimps

Fresh & other

1 oz rice Shopping tip: Jasmine rice.
2 ⅔ oz coconut
½ oz orange zest
2 chiles Shopping tip: Fresno or jalapeño for mild (seeds out); Thai bird's eye or serrano for hot.
1 ⅓ oz peanuts
2 ⅔ oz pickled scallion head
1 ½ tbsp pickled scallion head brine
⅔ oz galangal
¾ oz shallots
1 tbsp orange juice
2 ½ tbsp lime juice
1 ⅓ oz palm sugar

Sauces & oils

2 ½ tbsp fish sauce

How to make it

Steps in our own plain words.

Rinse the rice, soak in water for around 10 minutes.
Drain well.
Heat a wok or large pan over medium heat.
Add the rice.
Stir the whole time until dark golden and very fragrant, about 5 minutes.
Move to a bowl to cool.
Grind using a spice grinder or mortar plus pestle.
Sift through fine mesh strainer to remove any big pieces.
Set aside.
Thinly slice the shallots lengthwise.
Bitter orange zest, chili peppers, pickled scallion heads and Finely chop the galangal.
Coarsely grind the roasted peanuts.
Heat a frying pan over low heat.
Add shredded coconut, plus toast, stirring, for 2–3 minutes.
Set aside.
Mix fish sauce, pickled scallion brine, palm sugar, bitter orange juice and lime juice in a large bowl.
Stir until fully dissolved and well mixed.
Mix dressing, chopped aromatics, toasted coconut and dried shrimp in a mixing bowl.
Mix well.
Add roasted rice powder.
Stir again.
Top with coarsely ground roasted peanuts.
Place the salad on a large plate.
Let every guest spoon a little on their own little plate, wrap in leafy greens with vegetables.
Fish sauce, omit the dried shrimp and For a vegetarian version.
Season as you like using soy sauce plus a pinch of sea salt, keeping your sweet-sour balance.