Crevette Poivre de Kampôt

 Serves : 4       

  Prep Time : 20 minutes      

  Cook Time : Between 15 et 30 minutes 

Ingredients :

– 500g of Prawns

– 500ml of Peanut Oil or Sunflower Oil

For the Seasoning :

– 1 teaspoon of chop and ground Kampôt Pepper (or Ground Black Pepper)

– 2 fresh Chilis

– 1 teaspoon of Fine Salt

– 1 teaspoon of Sugar, 2 teaspoons of ground Garlic, 1 Onion

For the Garnish :

– 1 hand full of fresh Coriander

– Sliced Cucumber

Instructions :

Defrost the prawn. Fill a salad bowl with cold water and add 1 teaspoon of salt to wash the prawns.

Drain the water and then repeat the process and drain again. Clean the prawns whilst still keeping their shell.

Sponge dry the prawns with some kitchen roll and place them in the fridge.

Seasoning :

Deseed the chilis and chop finely. Put them aside. Chop and grind the garlic and onion, and put them aside as well.

Mix all the seasoning ingredients together in a bowl, and put it to one side.

Heat a wok (or a pan) on a high flame. Once the wok is hot, add the oil.

When the oil starts to smoke, add the prawns and fry them for 1 minute, or until they turn pink.

Use a skimming ladle to take the prawns quickly out of the wok and drip-dry them over a plate covered in kitchen roll.

Clean all the oil out of the wok and put it over the stove to heat up again.

Once it begins to smoke, add all the seasoning and fry them for 30 seconds.

Add the prawns and toss the wok for 2 minutes until the prawn tails absorb the aromas.

To Serve :

Place all the ingredients from the wok onto a warm plate. Serve hot.

Garnish the dish with coriander leaves and slices of cucumber.

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