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Kep crab with green Kampot pepper
Kdam chha mrech kchei (ក្តាមឆាម្រេចខ្ចី): crab stir-fried with sprigs of fresh green peppercorns, garlic and spring onion
This is the dish people travel to the seaside town of Kep for: at the crab market, women haul baskets of blue swimmer crabs out of the water, and the wooden restaurants behind them stir-fry the catch for lunch with whole sprigs of green peppercorns picked that week in the Kampot hills. Fresh green pepper is juicy and aromatic rather than fiery, popping between the teeth with a bright, almost citrusy heat, and it clings to the sweet crab meat along with garlic and a light, salty-sweet sauce. Eat it with your hands, with rice and a saucer of salt, pepper and lime. Overcooking is the usual failure: crab left in the wok too long turns dry and stringy. Chef's tip: buy crabs already killed and cleaned by the fishmonger, or frozen cut crab, and throw out any piece that smells off; cook just until the shells turn bright orange and the meat is opaque right through.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the crab
- 2 ⅝ lb blue swimmer or mud crabskilled, cleaned and cut into halves or quarters by the fishmonger, or frozen cut crab thawed in the fridge
- 3 tbsp vegetable oil
- 8 garlic clovesroughly chopped
- 6 fresh green peppercorns on the stemsprigs; or 3 tbsp brined green peppercorns, rinsed
- ½ cup water
- 2 tbsp fish sauce
- 1 tbsp sugar
- ¼ tsp salt
- 4 spring onionscut into 4 cm lengths
To serve
- 1 ⅓ lb steamed jasmine ricecooked weight
- 1 limecut into wedges
- 1 tbsp salt and cracked black pepper (optional)mixed, for dipping
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Method
0/8 doneStep 1: Check 2 ⅝ lb blue swimmer or mud crabs piece by piece; discard any with a sour or ammonia smell. Rinse briefly, then crack the big claws lightly with the back of a heavy knife so the sauce can get in. Keep cold until you cook.
Step 2: Stir together ½ cup water, 2 tbsp fish sauce, 1 tbsp sugar and ¼ tsp salt in a jug.
Step 3: Heat 3 tbsp vegetable oil in a large wok over a high heat until shimmering. Add 8 garlic cloves and stir for 20–30 seconds, until pale gold; don't let it brown.
1 minStep 4: Add the crab pieces and toss for 2–3 minutes, until the shells start turning orange in patches.
3 minStep 5: Pour in the sauce, cover the wok and cook over a medium-high heat for 5–6 minutes, tossing once or twice, until the shells are bright orange all over and the meat is opaque and firm right through, with no grey translucent patches.
6 minStep 6: Uncover, add 6 fresh green peppercorns on the stem and toss for 1–2 minutes, until the peppercorns are hot and glossy and the sauce has reduced to a light coating. Keep the sprigs whole so they don't turn bitter.
2 minStep 7: Add 4 spring onions and toss for 30 seconds, until just wilted. Taste the sauce and add a pinch more sugar or fish sauce if needed.
1 minStep 8: Pile onto a platter and serve straight away with 1 ⅓ lb steamed jasmine rice, wedges of 1 lime and small saucers of 1 tbsp salt and cracked black pepper for squeezing lime into, as a dip. Provide finger bowls and crab crackers.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 30 g
- Carbs
- 9 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kep crab with green Kampot pepper take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fish sauce?
- Soy sauce with a squeeze of lime (vegetarian).
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