Kampot Pepper Crab

Kampot Pepper Crab
Type	Stir-fry
Course	Main
Place of origin	Cambodia
Region or state	Kampot and Kep
Created by	Cambodian cuisine
Serving temperature	Hot
Main ingredients	Crab, garlic, palm sugar, spring onions, fish sauce and green Kampot peppercorns

This article contains Khmer text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Khmer script.

Kampot Pepper Crab (Khmer: ឆាក្តាមម្រេច) is a Khmer dish made by stir-frying crab with garlic, palm sugar, spring onions, fish sauce and green Kampot peppercorns, a regional specialty of Kampot and Kep.^[1]

Variations

If fresh green peppercorns are unavailable, they can be substituted with brined green peppercorns.^[1] Sometimes coarsely ground black pepper is used instead of green peppercorns.^[2] In other seafood variations, crab can be replaced with squid^[3]^[4] or shrimp.^[5]

References

^ ^a ^b Stein, Rick (2012). Rick Stein's Far Eastern Odyssey. Ebury Publishing. p. 71. ISBN 978-1-448-14022-0.
^ Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 71. ISBN 978-0-794-65039-1.
^ Saukam, Deana (2 August 2023). "Stir-Fried Squid with Green Peppercorns". Food & Wine. Retrieved 30 March 2024.
^ Carter, Terence (18 August 2020). "Squid w Green Peppercorns Recipe for Cambodia's Best Stir-Fry". Grantourismo Travels. Retrieved 30 March 2024.
^ Grazette, Emma; Parle, Steve (30 June 2015). "Green peppercorn prawns". Special Broadcasting Service. Retrieved 30 March 2024.

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[Stein-1] Stein, Rick (2012). Rick Stein's Far Eastern Odyssey. Ebury Publishing. p. 71. ISBN 978-1-448-14022-0.

[2] Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 71. ISBN 978-0-794-65039-1.

[3] Saukam, Deana (2 August 2023). "Stir-Fried Squid with Green Peppercorns". Food & Wine. Retrieved 30 March 2024.

[4] Carter, Terence (18 August 2020). "Squid w Green Peppercorns Recipe for Cambodia's Best Stir-Fry". Grantourismo Travels. Retrieved 30 March 2024.

[5] Grazette, Emma; Parle, Steve (30 June 2015). "Green peppercorn prawns". Special Broadcasting Service. Retrieved 30 March 2024.

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v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Phahut Samlor kako Samlor ktis Samlor machu Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Cha houy teuk Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine