Angkor Cambodian Food

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4 tablespoons Angkor Tamarind Dipping Sauce

2 teaspoons cooking oil

1 teaspoon butter

2 tablespoons shallot (diced)

1 Fresno chili (de-seeded & diced)

1 Pasilla chili (de-seeded & diced)

1 pound of Pei mussels

1 teaspoon of crushed Aleppo chili

Serving Suggestions

Serve with slices of toasted baguette.

Sautéed mussels prepared with traditional Cambodian sweet and sour tamarind dipping sauce.  The sauce has a natural brown color with the rich velvety flavor of tamarind (sour and slightly sweet with notes of caramelized apricot, dates and dried plum). This dish gets a slightly spicy and perfectly sweet flavor boost from sautéed shallots, Pasilla chili and Fresno chili making for a remarkable seafood appetizer.  


Heat cooking oil and butter in a wok over medium-high heat.  

Sautee ½ of the shallots, Pasilla and Fresno chili until brown.  

Add mussels and mix well.  

Add Tamarind Dipping Sauce, mix well, cover and cook for two minutes (stir half-way through).  

Turn off the heat, add the remaining of shallots, Pasilla and Fresno chili.  

Mix well.  Place in a serving bowl and sprinkle with crushed Aleppo chili.





Cambodian Fusion

4 Servings






8 min

5 min

3 min


Tamarind Mussels