Cambodian Kampot Stirfried Crab

Step 1

Blue Swimmer Crab can be hard to get hold of in England, but really any other type of smaller crab will work. • Submerge the crab in boiling water for 5 minutes (it'll be cooked more later)• Remove from boiling water and press thumb into the underside of the carapace to crack open• Remove the brown membrane from the top of the crab• Break legs into individual segments and remove carapace meat If you need help with this check out a YouTube video on this - there are plenty out there

Step 2

IMPORTANT: The quantities I have for the ingredients are approximations, and not necessarily exact since I usually cook to taste, so the quantities I gave are a basic guideline. • Cook the crab some more in a hot wok with no oil - allow the heat to cook the crab for a minute• Add the sauces and peppercorns (the peppercorns don't have to be Kampot peppercorns as they're hard to get hold of, but they do have to be green and soaked for an hour in vinegar)