Garlic sizzling, shrimp turning pink and a sticky oyster sauce glaze in under fifteen minutes: the organic PGI Kampot black pepper from Place des Épices, mild in heat yet deep and fruity, is what perfumes the wok.
Serves 2 · 15 min
Ingredients
- 2 tsp Black Peppercorn PGI Kampot (Place des Épices), coarsely crushed
- 2 garlic cloves, sliced
- 1 tbsp oil
- 12 oz (350 g) peeled shrimp
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 green onions, sliced
- Jasmine rice and a squeeze of lime, to serve
Method
- Coarsely crush 2 tsp Kampot black peppercorns.
- Sauté 2 sliced garlic cloves in 1 tbsp oil for 30 seconds, then add 12 oz (350 g) peeled shrimp and cook for 2 minutes.
- Add 1 tbsp oyster sauce, 1 tsp sugar, the crushed pepper and 2 sliced green onions, and toss for 1 to 2 minutes, until the shrimp are pink and cooked through.
- Serve with jasmine rice and a squeeze of lime.
The star of this recipe: Black Peppercorn PGI Kampot, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
