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Fish, South and Southeast Asian

Kampot pepper shrimp with rice

Kampot pepper shrimp with rice is a Cambodian stir fry for 4 people, ready in 30 minutes, rated easy, for €5.20 per person. The key is crushing the green peppercorns coarsely with garlic so they perfume the shrimp without overpowering them, and cooking the shrimp briefly in the wok so they stay tender.

Tonight, shrimp stir fried with Kampot green pepper, the star of Cambodia, garlic, and oyster sauce, served with rice.

Kampot pepper shrimp with rice
Total time
30 min
Difficulty
Easy
Cost per person
€5.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Kampot pepper is the star of this dish. Crushed coarsely in a mortar with raw garlic, it releases a fresh, almost fruity aroma, very different from the ground pepper you'd normally reach for. The shrimp cook for barely four minutes in this mixture, staying plump and taking on a bold flavor without turning spicy, rounded out by oyster sauce that adds richness and a touch of sweetness.

This is a weeknight dish that breaks the routine, ready in half an hour, rice included. Kids tend to like it since fresh green pepper is much milder than black pepper, and the oyster sauce softens the whole thing. Mon Chou suggests it just as easily for a quick dinner as for surprising guests with something that feels special without requiring any real technique.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Green peppercornsoften in the pantry 2 tbsp
  • Oyster sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Jasmine riceoften in the pantry 300 g

Fruits and vegetables

  • Garlic 5 cloves
  • Onion 1
  • Green onions 3

Allergens Shellfish, Gluten, Mollusks, Fish, Soy

The step by step recipe

  1. Crush the green peppercorns with the garlic in a mortar to form a coarse paste.

    If you can't find Kampot green pepper, use brined green peppercorns and rinse them first.

  2. Cook the jasmine rice in water, drain it, and keep it warm. 12 min

    Start the rice while you prep everything else.

  3. Heat the oil in a wok, add the sliced onion and the pepper garlic paste, and stir fry. 3 min

    Keep the heat high, the green pepper turns fragrant as it sears.

  4. Add the shrimp, cook until pink, then pour in the oyster sauce, soy sauce, and sugar. 4 min

    Don't cook them longer than four minutes, or they'll turn tough.

  5. Sprinkle with green onions and serve right away with the rice.

    A squeeze of lime at the table adds a fresh touch.

Our tips to get it right

  • Peel the shrimp well and remove the dark vein along the back, it can turn bitter when cooked.
  • Prep every ingredient before you turn on the heat, wok cooking moves fast and leaves no time to chop anything mid recipe.
  • If you don't have a mortar, crush the pepper and garlic with the flat of a knife or the bottom of a saucepan, the goal is coarse pieces, not a fine powder.

The variations

  • Swap the shrimp for thinly sliced chicken or pork, adjusting the cooking time to the meat you choose.
  • For a vegetarian version, use firm tofu cut into cubes with a thick soy sauce in place of the oyster sauce.
  • For kids in a hurry, serve the shrimp without the crushed pepper paste, just seared with garlic, and add the pepper at the table for the adults.

What to serve it with

  • Green tea or fresh limeade
  • Steamed vegetables on the side
  • A clear broth before the meal

Storage

Cooked shrimp keep for 2 days in the refrigerator in a sealed container. They don't freeze well once cooked, as the texture turns rubbery. Reheat quickly in a pan or wok over high heat to avoid overcooking them again.

Questions about this dish

Can you replace Kampot green pepper with another type?

Yes, if you can't find dried Kampot green peppercorns, use brined green peppercorns, well rinsed before crushing. Black peppercorns also work but give a spicier, less fruity result.

Can this dish be prepared ahead of time?

You can crush the pepper and garlic paste and chop the onions several hours ahead. The shrimp, though, are best cooked just before serving, since they lose their texture when reheated.

Which oyster sauce works best for this recipe?

A standard oyster sauce from the Asian grocery aisle works perfectly. It adds richness and a mild sweetness that balances the heat of the green pepper.

How do you know the shrimp are cooked without overdoing them?

Shrimp are ready as soon as they turn pink and curl slightly, usually around four minutes. Beyond that, they firm up and lose their tenderness, so watch the cooking time closely.

How long does it take to make Kampot pepper shrimp with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Kampot pepper shrimp with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Kampot pepper shrimp with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, mollusks, fish, soy. Always check the labels of the products you buy.

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