Kdam Chaa Mrech Kampot
| Kdam Chaa Mrech Kampot | |
|---|---|
| Khmer name | ឆាក្តាមម្រេច |
| Other names | Chhar kdam mrech; Kampot pepper crab |
| Dish types | Stir-fry |
| Subjects | Food & Foodways; Land, Place & Environment; Work & Livelihoods |
| Related dishes | Tuk Trey |
Khmer stir-fry of whole crab with green Kampot peppercorns, garlic and palm sugar.
Kdam Chaa Mrech Kampot (Khmer: ឆាក្តាមម្រេច) is a Khmer stir-fry of whole crab with green Kampot peppercorns, garlic and palm sugar. (Wikipedia: Kampot pepper crab)
Cultural context
Kampot pepper crab is a Khmer dish made by stir-frying crab with garlic, palm sugar, spring onions, fish sauce and green Kampot peppercorns, and it is a regional specialty of Kampot and Kep served hot as a main course. (Wikipedia: Kampot pepper crab) Sous Chef associates the dish with Kampot on Cambodia's southern coast, a town famous for its pepper and seafood, notes that it may be served as a starter, a sharing platter or a main with rice and green vegetables, and describes eating it by the Kampot harbour while the fishing boats come in at sunset. (Sous Chef)
Preparations and recipes
- Sous Chef
- Cracked whole crab fried in a wok with pounded Kampot pepper, garlic and a fish sauce and palm sugar glaze.
Regional and community variations
Fresh green peppercorns may be replaced with brined green peppercorns or coarsely ground black pepper, and other seafood versions substitute squid or shrimp for crab. (Wikipedia: Kampot pepper crab) Sous Chef notes the recipe is usually made with fresh green Kampot peppercorns but that Kampot black pepper also works. (Sous Chef)