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| Alternative names | Prahok k'tis, prahok ktiss, prahok k'tih,[1] prahok katih,[2][3] prahok kteih |
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| Type | Dipping sauce |
| Place of origin | Cambodia |
| Main ingredients | prahok sach, minced pork, yellow kroeung, coconut cream, tamarind water, palm sugar, pea eggplants and kaffir lime leaves. |
Prahok ktis (Khmer: ប្រហុកខ្ទិះ, prâhŏk khtih) is a Cambodian dipping sauce made from prahok sach, minced pork, yellow kroeung, coconut cream, tamarind water, palm sugar, pea eggplants and kaffir lime leaves.[4] Pea eggplants can also be replaced with green apples, unripe peachesornectarines, cabbageorcauliflower.[5]
Prahok ktis is eaten with fresh vegetables such as cucumber, carrots, cabbage, long beans,[4] iceberg lettuce, string beans, and round eggplants.[5] The combination of fermented fish and pork unfamiliar to many non-Cambodians can sometimes cause a misperception that spoiled pork has been used.[4]
Prahok ktis has been named by Minister of Foreign Affairs and International Cooperation Prak Sokhonn as one of the dishes to be promoted in Cambodia's culinary diplomacy campaign.[6]
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