Kreung Coconut Nest

Background

The Kreung Coconut Nest is a traditional dish from Cambodia, known for its rich flavors and aromatic spices. It is a perfect blend of coconut, lemongrass, and other spices that are commonly found in Southeast Asian cuisine. This dish has its roots in the rural provinces of Cambodia, where locals have been perfecting it over generations. It captures the essence of Cambodian culinary traditions and represents the country's emphasis on fresh ingredients and harmonious flavors. The name "Coconut Nest" comes from the way the dish is presented, resembling a nest with a coconut base. In recent years, it has gained popularity not only for its taste but also for its visually appealing presentation, making it a favorite for both locals and tourists.

Ingredients

• Coconut - 2 whole coconuts, grated
• Lemongrass - 2 stalks, finely chopped
• Galangal - 1 inch piece, sliced
• Lime - 1, juiced
• Fish sauce - 2 tbsp
• Shrimp - 300g, peeled and deveined
• Turmeric - 1 tsp
• Shallots - 3 shallots, thinly sliced
• Red chili - 2, finely chopped
• Kaffir lime leaves - 3, finely chopped
• Palm sugar - 1 tbsp
• Salt and pepper to taste

Preparation

1. Start by preparing the shrimp. Rinse under cold water and pat dry with paper towels. Set aside in the refrigerator while you prepare the other ingredients.
2. Grate the coconut using a grater or a food processor. Ensure that it is finely grated for a smooth texture. Extract coconut milk from the grated coconut by adding a little warm water and squeezing it through a cheesecloth.
3. Chop the lemongrass, galangal, and red chili finely. These aromatic ingredients will form the base of the dish.
4. In a large mixing bowl, combine the coconut milk, fish sauce, lime juice, and palm sugar. Stir until the palm sugar has completely dissolved.
5. Add the chopped lemongrass, galangal, shallots, kaffir lime leaves, turmeric, and chopped red chili into the coconut milk mixture. Mix well until all ingredients are well incorporated. Season with salt and pepper to taste.

Cooking Process

1. Preheat your oven to 180°C (350°F).
2. In a pan over medium heat, add a small amount of coconut oil. Once hot, add the prepared spice mixture and sauté for about 5-7 minutes until fragrant.
3. Now add the shrimp into the pan and cook for another 5 minutes until they turn pink and are cooked through.
4. Transfer the cooked shrimp and spice mixture into coconut shells or small baking dishes. Be sure to distribute the shrimp evenly.
5. Bake in the preheated oven for 15 minutes. Set a cooking timer to ensure the dish does not overcook.
6. While the dish is baking, keep any remaining coconut milk mixture warm in a small saucepan.
7. After baking, remove the coconut shells from the oven. Pour the warmed coconut milk mixture over the contents in the coconut shells.
8. Garnish with fresh chopped herbs like cilantro or Thai basil for added flavor and a pop of color.

Serving Suggestions

The Kreung Coconut Nest is best enjoyed immediately after baking. The warm coconut milk enhances the flavors of the spices and the shrimp, creating a harmonious balance. Serve it with steamed jasmine rice or sticky rice to soak up the delicious juices. Pair the dish with a light cucumber salad to cleanse the palate and complement the rich flavors of the coconut nest. For a more interactive experience, serve on a banana leaf platter for an authentic Cambodian dining experience. The combination of aromatic spices, creamy coconut milk, and succulent shrimp will transport your senses to the vibrant culinary landscape of Cambodia.