Kampot Pepper Crab – Cambodia
Kampot, on the southern coast of Cambodia is famous for its pepper and its crab. Bring these two local ingredients together and you have a perfect meal that a trip to Cambodia would not be complete without. However if you are not lucky enough to sit in the Kep crab market, sipping cold beer and watching the the boats come in then here is a simple recipe you can try at home.
- 1kg boiled whole crabs (don’t go for the big brutes but the small variety such as blue or stone crab)
- 5 Kampot green peppercorn vines (these can be found in most Asian supermarkets)
- 2 tbsp of good soy sauce
- 1 tsp brown sugar
- a good glug of vegetable oil
- 2 cloves of finely chopped garlic
- 1 tsp of Vietnamese fish sauce
- a small bunch of fresh coriander
1. Rinse your boiled crab in cold water and break off the claws. Smash/cut in half vertically along the shell with a heavy clever.
2. In a small bowl, mix the soy sauce with the sugar until the sugar has dissolved, then set aside.
3. Heat a large wok on a high heat and add the oil. Fry the crab pieces
for 2-3 minutes, then add the garlic and green peppercorns and cook for
a few seconds before lowering the heat. Enjoy the smell!
4. Add the fish sauce and a glug of water, then cover and cook for two minutes.
5. Now stir in the soy sauce and sugar mixture. Mix well and turn the crab pieces over to coat
evenly in the sauce.
6. Serve on a large platter along with the pepper vines! Garnish with coriander the remaining sauce from the wok. Eat in your fingers, get messy and wash down with ice cold beer. Perfect!
This entry was posted on Friday, November 20th, 2009 at 09:43 and is filed under Cambodian Recipes, Mekong Posts, Mekong Recipes, Recipes, Travel, Weblogs. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.