Kep Crab (or Prawn) with Fresh Green Kampot Peppercorns – Authentic Cambodia Recipe
From the seaside town of Kep: sweet shellfish wok-tossed with aromatic Kampot pepper and garlic.
- Country of Origin
- 🇰🇭 Cambodia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Jumbo prawns or crab meat, Scallions and shallots, Steamed jasmine rice, Crushed Kampot black/green peppercorns, Garlic
Ingredients for Kep Crab (or Prawn) with Fresh Green Kampot Peppercorns (4 Servings)
- 1.25 lbs (or 2.5 cups) jumbo prawns or crab meat, prepped into bite-sized pieces
- 1.5 cups scallions and shallots, washed and trimmed
- 1 cup steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with crushed Kampot black/green peppercorns
- 1.5 tbsp traditional Cambodia seasoning (garlic, ginger, soy-oyster glaze)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed Kampot black/green peppercorns for 2–3 minutes until softened and fragrant.
- Add jumbo prawns or crab meat and scallions and shallots along with garlic, ginger, soy-oyster glaze, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed jasmine rice and serve straight from the skillet.