Kdam Chaa Mrech Kampot (recipe)
| Kdam Chaa Mrech Kampot (recipe) | |
|---|---|
| Dish | Kdam Chaa Mrech Kampot |
| Recipe language | English |
| Adapted from | Sous Chef |
| Instructions | Recipe available |
| Yield | Serves 2 |
| Subjects | Food & Foodways |
Cracked whole crab fried in a wok with pounded Kampot pepper, garlic and a fish sauce and palm sugar glaze.
This page records one documented preparation of Kdam Chaa Mrech Kampot, summarised from a published recipe. (Sous Chef)
Ingredients
- 1.5 kg boiled or steamed whole crab
- 2 tbsp vegetable oil
- 40 Kampot black peppercorns, plus extra to garnish
- 2 tbsp soy sauce
- 2 tsp palm sugar
- 2 cloves garlic, finely minced
- 2 tsp fish sauce
- Fresh coriander, to garnish
- Rice and a green vegetable, to serve
Preparation
- Detach the crab claws and halve the body with a heavy cleaver.
- Heat the oil in a large wok.
- Fry the crab pieces about two minutes.
- Grind the Kampot pepper finely in a mortar and pestle.
- Add the pepper and garlic to the wok and lower the heat.
- Add the fish sauce, soy sauce, palm sugar and a ladle of water.
- Cover and steam the crab two to three minutes.
- Stir so the sauce coats the crab evenly.
- Plate the crab, drizzle over the remaining sauce, garnish with pepper and coriander and serve with rice and greens.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.