Noum Krouk has many variations across Southeast Asian cuisine and it’s most commonly recognized as a sweet Thai dessert snack 😋 My mom’s recipe is a savory Cambodian version which she adds shrimp for extra flavor and protein. But it’s usually made plain without any stuffing.
You already know that Asian mom’s don’t really measure anything when they cook and that’s what makes their food the best but here’s the recipe!

Recipe: Mama Tea’s Savory Noum Krouk

Batter base:
4 cups coconut cream (we use Savoy brand)
4 1/2 cups water
2 1/2 cups rice flour
1 1/2 cups thick rice porridge
1 cup green onions, sliced thin
1 cup glutinous rice flour
1 cup cornstarch
1 tsp salt
1 tbsp neutral cooking oil
Cooking oil for brushing griddle

Shrimp filling:
1/2 lb shrimp, deveined and minced
1 small onions, finely chopped
1 tbsp oyster sauce
1/2 tbsp chicken bouillon
Cooking oil

Sauce:
Homemade sweet fish sauce
1/2 cup coconut cream, warmed up
Roasted and crushed peanuts
Chili oil

Optional:
Lettuce
Fresh herbs

1. Strain rice porridge through a fine sieve. Set aside.
2. In a large mixture bowl, sift all flours and cornstarch together.
3. Add coconut cream, rice porridge, water, salt, and oil. Mix well until combined. Add green onions and mix through.
4. Shrimp filling is optional. Cook onions until lightly caramelized. Then add shrimp, oyster sauce, and chicken bouillon cook through and set aside.
5. Heat takoyaki griddle to medium high heat. Pour some of the batter into each hole filling it 3/4 of the way. Quickly add in one piece of cooked shrimp and fill it with more of the batter if it’s not filled to the very top. 1-2 minutes.
6. Once the edges are opaque, and the middle isn’t as runny flip over 1/2 of the cooked Noum Krouk onto another. Carefully rotate it into a ball and shape it. Took until the noum krouk is lightly golden all around. Should take about 3-5 mins total.
7. Serve hot with sauce, lettuce, and fresh herbs. Enjoy!

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