Kampot pepper, considered exceptional among chefs worldwide, is the key ingredient in this Cambodian dish. 

INGREDIENTS

Peanut or vegetable oil, for shallow-frying
2cm piece of ginger, peeled and finely chopped
4 garlic cloves, finely chopped
20 large raw prawns, unpeeled
2 tablespoons black Kampot pepper
1 handful fresh kaffir lime leaves, sliced into strips
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tomatoes, finely diced
1 handful coriander leaves, roughly chopped
1 lime, juiced, to serve

METHOD

Get a wok nice and hot over high heat and add the oil. Add the ginger and garlic, and cook, stirring continuously, until the garlic begins to colour.

Add the prawns, peppercorns and kaffir lime leaves and stir well to combine.

When the prawns begin to change colour, stir in the oyster, soy and fish sauces and cook until the prawns have turned completely pink.
Stir in the tomato and coriander leaves. Taste, and add a little more fish sauce if necessary. Serve with a good squeeze of lime juice.

Kampot pepper is available at pepperandpearls.co.nz