A coastal Cambodian specialty featuring fresh crab stir-fried with green peppercorns and garlic.
Cha Kdam is a flavorful stir-fried crab dish from Cambodia's coastal regions. Fresh crab is cooked with fragrant garlic, sweet onions, and fiery Kampot green peppercorns, creating a perfect balance of spice and sweetness. It’s a favorite for seafood lovers and pairs wonderfully with steamed rice.
Pro Tip: Use live crabs or the freshest available for the best taste.
Pro Tip: Substitute Kampot green peppercorns with black pepper if unavailable, though the flavor will differ slightly.
Clean the crab thoroughly, removing the gills and cutting it into manageable pieces. Crack the claws slightly to help absorb the flavors during cooking.
Pro Tip: Blanch the crab in boiling water for 2 minutes before stir-frying to make it easier to handle.
In a small bowl, mix the fish sauce, soy sauce, oyster sauce, and sugar. Set aside for later use.
Pro Tip: Adjust the sugar to your taste for a sweeter or more savory profile.
Heat the cooking oil in a large wok over medium-high heat. Add the garlic and shallots, stirring until fragrant and golden.
Pro Tip: Be careful not to burn the garlic, as it can become bitter.
Add the crab pieces to the wok and stir-fry for 5-7 minutes. Pour the prepared sauce over the crab, mixing well to coat evenly. Toss in the green peppercorns and cook for an additional 3 minutes.
Pro Tip: Cover the wok with a lid briefly to allow the crab to steam and fully absorb the flavors.
Transfer the stir-fried crab to a serving plate. Garnish with chopped scallions and additional green peppercorns if desired. Serve hot with steamed jasmine rice.
Pro Tip: Pair with a light vegetable soup or stir-fried greens for a complete meal.
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