Stir-fried frogs and shrimp with Cambodian lemongrass paste

Explore the vibrant and aromatic world of Cambodian cuisine with these tantalizing stir-fried dishes: Stir-fried Crispy Shrimp with Cambodian Lemongrass Paste (Bangkear Cha Kreoung) and Stir-fried Frogs with Cambodian Lemongrass Paste (Kangkeb Cha Kreoung). Utilizing the beloved Kreoung, a Cambodian lemongrass paste, these dishes promise an explosion of flavor with a perfect balance of spicy, savory, and sweet notes.

Ingredients

Stir-fried Crispy Shrimp with Cambodian Lemongrass Paste
🍤 1-1.5 lbs raw shrimp, deveined with shells on
🌽 2-3 tablespoons cornstarch
🥢 1 cup Kreoung (Cambodian Lemongrass Paste)
🍃 4-5 stalks lemongrass, sliced
🦏 1 inch piece galangal, sliced
📙 1 inch piece turmeric, sliced
🍂 5-6 kaffir lime leaves, finely chopped
🌶 4-5 dried red chilies, soaked and blended
🧅 1 large shallot, sliced
🧄 8-10 cloves garlic, roughly chopped
🍋 Zest of 1 kaffir lime
🌿 1 teaspoon curry powder
🧄 8-10 cloves garlic, minced (additional)
🌶 2 medium chili peppers (Jalapeno/Serrano), sliced
🧅 4-5 scallions (green onions), chopped
🍃 A handful of holy basil leaves, roughly chopped
🛢 Wesson Canola Oil, for frying and stir-frying
🧂 Morton Iodized Salt
🍚 1-2 teaspoons sugar
🌶 Freshly ground black pepper

Stir-fried Frogs with Cambodian Lemongrass Paste
🐸 1-1.5 lbs frog meat, cut into pieces (or substitute with chicken)
🥢 1 cup Kreoung (Cambodian Lemongrass Paste) (same as above)
🧄 8-10 cloves garlic, minced (additional)
🌶 2 medium chili peppers (Jalapeno/Serrano), sliced
🧅 4-5 scallions (green onions), chopped
🍃 A handful of holy basil leaves, roughly chopped
🛢 Wesson Canola Oil, for stir-frying
🐟 Squid Brand Fish Sauce
🍚 1-2 teaspoons sugar
🌶 Freshly ground black pepper

Instructions

For Stir-fried Crispy Shrimp

1- Prepare Shrimp:

Devein the shrimp using kitchen scissors and remove the vein.
Rinse and pat dry with paper towels.
Toss shrimp with cornstarch to coat evenly.

2- Prepare Herbs & Spices:

Mince garlic, chop scallions, slice chili peppers, and roughly chop holy basil leaves.

3- Prepare Kreoung:

Blend lemongrass, galangal, turmeric, kaffir lime leaves, dried chilies, shallot, garlic, kaffir lime zest, and curry powder until smooth.

4- Fry Shrimp:

Heat Wesson Canola Oil in a pan (375°F/190°C).
Fry shrimp in batches for 2-3 minutes until golden and crispy.
Drain excess oil on paper towels.

5- Stir-fry Seasoning:

In another pan, heat oil, fry minced garlic until light brown, then add Kreoung and cook until fragrant.
Add chili peppers and scallions, stir-fry briefly.

6- Combine & Serve:

Add shrimp to the pan, season with salt, pepper, and sugar.
Stir-fry for 40 seconds, mix in holy basil. Serve on a plate.

For Stir-fried Frogs

1- Prepare Frog Meat:

Cut meat into pieces.

2- Prepare Herbs & Spices: (Same as for shrimp)

Mince garlic, chop scallions, slice chili peppers, and chop holy basil leaves.

3- Prepare Kreoung: (Same as for shrimp)

Blend all ingredients until smooth.

4- Stir-fry Seasoning & Meat:

Heat oil, fry garlic, then Kreoung until fragrant and reduced.
Add frog meat, coat with paste, season with fish sauce, sugar, and pepper.
Cook 2-3 minutes until cooked through, add chili peppers, scallions, and basil. Stir-fry briefly.

5- Serve:

Transfer frog stir-fry onto a plate.

Prep Time: 15-20 minutes
Cook Time: Shrimp: 7-8 minutes; Frog: 4-6 minutes
Total Time: 19-26 minutes
Servings: 4-6 people per dish
Calories: ~180 (shrimp), ~220 (frog) per serving
Proteins: ~20g
Fats: ~10g
Carbohydrates: ~8g