Kampot Pepper Crab
ក្តាមម្រេចកំពត (k-DAHM m-RECH kahm-POT)
Kampot Pepper Crab
Fresh crab stir-fried with famous Kampot green peppercorns, garlic, and a savory sauce. A signature dish of Cambodia's coastal Kampot province.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large serving platter
Garnishes: fresh green peppercorn sprigs
Accompaniments: steamed jasmine rice, lime wedges
Instructions
-
1
Heat oil in a large wok until smoking. Add garlic and stir-fry 30 seconds.
-
2
Add crab pieces and stir-fry 5 minutes until shells turn red.
-
3
Add green peppercorns, red onion, oyster sauce, fish sauce, and palm sugar.
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4
Toss everything together and cook 3-4 minutes until crab is cooked through.
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5
Serve immediately on a large platter.
Did You Know?
Kampot pepper is considered the finest in the world, once served exclusively at the French royal court.
Chef's Notes
Equipment Tips
- large wok
- crab crackers
Garnishing
fresh green peppercorn sprigs
Accompaniments
steamed jasmine rice, lime wedges
The Story Behind Kampot Pepper Crab
Kampot pepper crab showcases Cambodia's most prized ingredient: Kampot pepper, which has a protected geographical indication status. The pepper grows in the unique microclimate of Kampot province.
French colonizers recognized Kampot pepper's exceptional quality in the 19th century, exporting it to fine dining establishments in Paris. After decades of decline during conflict, pepper farms have been revived.
This crab dish, originating in Kep's famous crab market, has become Cambodia's most internationally recognized seafood dish.
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