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
- 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 spring 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.
