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Mangrove crab with Kampot pepper

Mangrove crab with Kampot pepper

Mangrove crab with Kampot pepper

Mangrove crab with Kampot pepper

At the crossroads of flavors and traditions, let yourself be transported to the exotic shores of the mangrove with this irresistible recipe: Mangrove Crab with Kampot Pepper. A symphony of textures and aromas invites itself to your table, combining the delicacy of crab with the intoxicating power of Kampot pepper.
For this taste adventure, carefully select 4 to 6 mangrove crabs, true jewels of the seas, and offer them a preparation worthy of their exceptional flavors. The freshness of the clusters of Kampot pepper, cultivated with love in the eponymous region, brings an unparalleled peppery note to this culinary creation.
The magic happens from the first stages of preparation. Gently clean the crabs, revealing their tender and delicate flesh. Kampot pepper, crushed with passion in a mortar, reveals its complex aromas, ready to merge with the finely chopped garlic.
The symphony of flavors takes shape in a bowl, where pepper, garlic, fish sauce, oyster sauce, oil, cane sugar, tamarind juice, and water combine harmoniously . A velvety sauce, ready to coat each piece of crab and transport them to taste heights.
The pan becomes the scene of this culinary dance. The bunches of whole pepper, impregnated with a light oil, welcome the pieces of crab which, under the intense heat, take on an enchanting red hue. A spectacle for the senses, where the crunch of pepper meets the tenderness of crab.
When the fragrant sauce enters the pan, the aromas intertwine, creating a balanced and memorable symphony of taste. In just a few minutes, everything turns into an exquisite dish, ready to be enjoyed.
To complete this experience, chives, cut into sections, crown this marine feast with a fresh and herbaceous touch. Serve immediately, accompanied by steamed white rice, and let yourself be carried away by this ode to the flavors of the sea and the land.
Mangrove Crab with Kampot Pepper, an invitation to a culinary journey where each bite reveals the perfect harmony between the delights of the sea and the treasures of the land. A tribute to gastronomy which, through each ingredient, tells a gourmet story, inspired by the distant lands of the mangroves.


  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • number of persons4


  • 4 to 6 mangrove crabs depending on their size
  • 100g bunches of fresh Kampot pepper
  • 6 cloves of garlic, well chopped
  • 2 tablespoons of fish sauce
  • 4 tablespoons of oyster sauce
  • 3 tablespoons of oil
  • 2 teaspoons of cane sugar
  • 2 tablespoons of tamarind juice
  • 3 tablespoons of water
  • Chives sprigs


Preparing the mango sauce


Clean the crabs by washing them thoroughly in cold water. Remove the top of the shell by gently lifting it and remove the gills and the sandbag inside. Cut each crab into four pieces.


Coarsely crush some of the Kampot pepper bunches in a mortar.


In a bowl, mix crushed Kampot pepper, chopped garlic, fish sauce, oyster sauce, oil, cane sugar, tamarind juice and water to make a smooth sauce.


In a frying pan over high heat, add the whole pepper clusters and a little oil and fry the crab pieces until cooked through and their color changes to red (about 10 minutes).


Add the prepared sauce to the pan, coat the crabs well with the sauce and cook for about 3 minutes.


Remove from the heat and garnish with sprigs of chives cut into pieces of a few centimeters.


Serve immediately with steamed white rice.

100 recettes de cuisine cambodgienneCongratulations, you now have in hand the recipe for delicious mangrove crab with Kampot pepper. Mangrove crab is a variety of crab highly prized for its juicy and flavorful flesh. Kampot pepper, on the other hand, is a world-famous spice with a unique taste and tangy flavor that pairs perfectly with mangrove crab.
This recipe is simple to prepare, but it is also very tasty and will impress your guests at a special dinner or lunch. The spicy and flavorful sauce made from fresh Kampot pepper, garlic, fish sauce, oyster sauce, cane sugar and tamarind juice pairs perfectly with the crab.
We recommend serving this dish with steamed white rice to soak up all the flavorful sauce. Garnish with sprigs of chives cut into sections of a few centimeters to bring a touch of freshness and bright color to your dish.
We hope you enjoy the Kampot Pepper Mangrove Crab recipe and prepare it often for your family and friends. Enjoy your food!

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