Stir-Fried Crab with Kampot Pepper: A delicious traditional recipe

One of the most beloved traditional Cambodian dishes is Stir-fried crab in Kampot Pepper — a recipe cherished by locals and visitors alike. (You can find a version of it here: Cambodian Mag → Crabe sauté au poivre de Kampot) (kampot-poivre.com)

In its classic form, this dish uses green Kampot peppercorns (fresh or brined), stir-fried with garlic, palm sugar, spring onions, fish sauce, and the sweet, succulent meat of crab. (Wikipédia) The pepper provides a bright, peppery bite that complements the natural sweetness of the crab beautifully — it’s simple, yet deeply rooted in place and tradition.

Serves: 2–3

Preparation time: 25 minutes

Cooking time: 15 minutes

Total: 40 minutes

Ingredients – Stir-fried crab with Kampot pepper

For the crab

• 2 medium fresh crabs (blue swimmer crabs preferred), cleaned and cut into quarters
• 2 tablespoons vegetable oil
• 1 tablespoon butter (optional but traditional in Kampot restaurants)

Aromatics and seasoning

• 4 cloves garlic, finely chopped
• 1 small onion or 2–3 spring onions, sliced
• 1 teaspoon palm sugar (or light brown sugar)
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• ½ tablespoon soy sauce
• ½ teaspoon freshly ground Kampot black pepper
• 1 small handful of fresh green Kampot peppercorns (or brined green peppercorns, drained)

Finishing

• Extra green peppercorns for garnish
• Fresh herbs (optional): coriander or holy basil
• Lime wedges, to serve

Method – Stir-fried crab with Kampot pepper

1. Prepare the crab

1. Clean the crabs thoroughly under cold water.
2. Remove the hard top shell, discard the gills, and rinse the interior gently.
3. Cut each crab into quarters, keeping the legs attached to the body pieces.
4. Use the back of a knife to gently crack the claws—this helps the sauce penetrate the meat and makes eating easier.

Cookbook tip:
If using very fresh crab, keep the shells on; they protect the meat from overcooking and give deeper flavor while doing the Stir-fried crab.

2. Heat the aromatics

1. Heat the vegetable oil in a large wok or deep frying pan over medium-high heat.
2. Add the chopped garlic and sauté until fragrant but not browned (about 20–30 seconds).
3. Add the sliced onion or spring onions and stir-fry until just softened.

Note:
Cambodian cooking relies on gentle frying of aromatics early on to create a sweet, lightly caramelized base.

3. Add the crab

1. Increase the heat to high.
2. Add the crab pieces to the wok, including any juices from the preparation board.
3. Stir-fry for 3–4 minutes, turning the pieces so they cook evenly.
4. When the shells begin to turn bright orange, add the butter (if using) and toss to coat.

4. Build the sauce

Add the seasonings directly over the Stir-fried crab:

1. Sprinkle in the palm sugar and toss until it dissolves.
2. Pour in the oyster sauce, fish sauce, and soy sauce.
3. Stir everything together so the crab becomes glossy and coated.
4. Add fresh green Kampot peppercorns, lightly crushing a few between your fingers to release their aroma.
5. Add freshly ground Kampot black pepper.

Stir-fry for 2–3 minutes, allowing the flavors to meld.

Flavor note:
Fresh green Kampot peppercorns bring a bright, almost floral bite that defines this dish. They should stay plump and slightly crunchy.

5. Steam and reduce

1. Add 2–3 tablespoons of water to the wok.
2. Cover with a lid and let the crab steam for 4–5 minutes.
3. Remove the lid and continue cooking until the sauce reduces slightly and clings to the crab.

The stir-fried crab should be fully cooked and the peppercorns tender but intact.

6. Taste and adjust

Cambodian cuisine balances sweet, salty, and peppery notes:

• Add a little more fish sauce if you want a saltier finish.
• Add a pinch more palm sugar if the sauce tastes too sharp.
• Add extra green peppercorns for more intensity.

7. Plate and garnish

1. Transfer the Stir-fried crab crab to a serving platter.
2. Spoon the peppercorn-rich sauce over the top.
3. Garnish with a few extra clusters of fresh green Kampot pepper.
4. Add fresh coriander or holy basil if desired.
5. Serve with lime wedges for diners to squeeze at the table.

How to Serve It

• Best enjoyed with steamed jasmine rice or rice noodles.
• Provide crackers or small hammers for breaking claws.
• Expect diners to get their hands messy — it’s part of the experience.

Chef’s Notes & Variations

If you can’t find fresh green peppercorns:

Use brined Kampot peppercorns (widely exported), but rinse them lightly to reduce saltiness.

For extra richness:

Some Kampot chefs add a splash of coconut cream during the steaming stage.

To make it spicier:

Add fresh red chilis during the garlic stage.

Find more about Kampot pepper’s history in this article