#TasteZen Pepper Tasting 101
How do you know good pepper from bad pepper? What makes Zen pepper so great?
#TasteZen Cambodian Kampot Pepper Crab
Ingredients
- 4 blue crabs
- ¼ cup vegetable oil, divided
- 3 ½ ounces fresh green peppercorns
- 3 oz of crushed Kampot black peppercorns
- 4 cloves garlic, chopped
- ¼ cup soy sauce
- 2 tablespoons top-quality oyster sauce (TFD prefers Lee Kum Kee)
- 1 tablespoon palm sugar
- 2 teaspoons Red Boat 40 brand fish sauce
- 2 scallions, chopped
- Cilantro for garnish
- Boil the crabs in salted water until cooked through, clean (remove eyes and gills), and cut into quarters- you can have your fishmonger do this for you.
- Set aside.
- In a large skillet over medium heat, warm 1 tablespoon of oil, and fry the green peppercorns until fragrant and slightly soft. Remove and use as a garnish for the final dish.
- Stir in the remaining oil, garlic, soy sauce, crushed black pepper, oyster sauce, and palm sugar.
- Stir-fry briskly for 2 to 3 minutes, until the sauce thickens. Stir in the scallions, and toss the sauce with the crab pieces to coat.
- Garnish with green peppercorns and cilantro.
- Dig in and enjoy!
