Natang

ណាតាំង

This Cambodian hors d’oeuvre is delicious and easy to prepare for a large party.  Minced pork sautéed with Angkor Food’s special sauce, dried shrimp, and coconut cream.    Served with rice crispy.  It’s a bit on the sweet side, with a rich savory finish.  The dried shrimp bring out a unique flavor and texture that most have never experienced.  It is a perfect item to make-ahead and warm-up to serve for a cocktail party.

Total:     1 hour

Style:     Authentic Cambodian

Yield:     20 servings

Level:     Medium

Prepare the crispy rice: Heat 6 cups of oil in a wok between 350ºF and 375ºF.  Add 5-6 instant crispy rice squares at a time to hot oil.  In a few seconds the rice squares will start of expand, flip and continue frying for about 5 seconds.  Remove from heat and let set on a paper towel to absorb excess oil.  Repeat until all rice squares are done.  Let cool completely, then stored in airtight container.  The rice will stay crispy for one week.

Preparing the meat: Roast shallots with 2 tablespoons of oil over medium heat.  Continue stirring until shallots turn golden brown, then remove using slotted spoon.  Reduce heat to low, add California chili powder to the hot oil, mix well, and continue stirring until oil turns red.  Add the top part of the coconut cream (the top ½ of can). Stir constantly until the cream becomes translucent. Add lemongrass paste and mix well.  Add pork, fish sauce, salt, and sugar.  Increase heat to medium-high and mix well. Continue cooking until meat is separated. Add the rest of the coconut cream, stir.  Cover and simmer until the pork is done (at least 160ºF).  Turn off the heat.  Add shrimp, chili flakes, and roasted shallot, mix well.