This is a version of the amazing Kampot green pepper crab we had in Cambodia. It is one of my all-time favourite recipes. This variation with prawns works well, as it’s hard to get soft-shell crabs. Thai shops sell fresh green peppercorns on the stem, or you can buy them brined in little jars in the supermarket.






Skill level

Average: 3.2 (113 votes)


  • groundnut or vegetable oil, for shallow-frying
  • 2 cm (¼ in) piece ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 20 large raw prawns, unpeeled
  • 2 tbsp green pickled or fresh peppercorns
  • 1 handful fresh kaffir lime leaves, sliced into strips
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tomatoes, finely diced
  • 1 handful coriander leaves, roughly chopped
  • 1 lime, juiced, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Get a wok nice and hot over a very high heat and add some oil. Add the ginger and garlic, and cook, stirring continuously, until the garlic just 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 pink completely. 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.