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Sweet, sour and spicy, with a delicious light flavouring fermented/pickle fish dipping sauce. This is an authentic Khmer recipe and the most popular dipping sauce in Kampuchea Krom. Sauce is very important in most Khmer dishes.

NOTE: non-fish eaters will NOT enjoy the flavour of this sauce at all. Advise your guests of this.



  • 240 ml (1 cup) water.
  • 30 ml (2 tbsp) creamy style fermented/preserved fish paste “prahok”. ( 2 tbsp is a conservative estimate of optimal amount of prahok. (3 tbsp is probably the enjoyable optimum). This allows easy adjustment and not an over-powering prahok flavour for the majority of eaters)
  • 30 ml (2 Tbsp) minced fresh lemon grass.
  • 30 ml (2 Tbsp) fresh lime juice.
  • 1 Tbsp sugar.
  • 1 Tbsp cooking oil.
  • 1 Tbsp ground fresh chillie paste.
  • 2 Gloves garlic. Minced.
  • 3 Chopped fresh hot chillie. (Optional).
  • 60 ml (¼ cup) crushed, roasted, unsalted peanuts. (Optional).


  1. Heat up a small saucepan to medium high temperature.
  2. When the saucepan is hot, pour cooking oil and immediately add garlic and lemon grass. Stir.
  3. Pour water into the saucepan, when the water boils, stir in the “prahok”.
  4. Remove from the stove before adding sugar, lemon juice and chilli paste.
  5. Taste the sauce, and increase  "prahok" or sugar to your liking.
  6. Top with chopped chillie and peanut before serving.

There is another dipping sauce recipe with ground pork, fresh fish, coconut cream and prahok: Prahok Kh'tih