Twa Ko

Name: Twa Ko
Yield: 2 servings
Cuisine: Cambodian
Ingredients: 500g white fish, deboned; 2 tbsp tapioca starch; 1 tsp salt; Water, for boiling

ត្វាកូ/twah koh/

Also known as: Cambodian Fish Balls

About this dish

Bouncy fish balls made from ground fish paste, boiled and served in a light broth or fried.

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Ingredients

🐟500g white fish, deboned

🌾2 tbsp tapioca starch

🧂1 tsp salt

🫙Water, for boiling

Method

Serves 2

Pound or blend the fish into a smooth, sticky paste.

Mix in tapioca starch and salt, kneading until elastic.

Shape into small balls.

Boil in water until they float and firm up.

Serve in noodle soup or fried.

✓ What Makes it Authentic

Twa ko is a traditional Cambodian fish ball, commonly added to noodle soups or eaten as a snack.

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