Cambodian Black Pepper Sauce

Preparation info
    • Difficulty


Appears in

By Christine McFadden

Published 2008

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In her article on pepper farming in Kep, the Cambodian pepper capital, American journalist Karen Coates writes, ‘This is the pivotal condiment in Kep’s seafood cuisine. It’s the dip without which grilled fish, shrimp or crab simply wouldn’t be.’ It’s certainly a palate-awakener – clean-tasting, tangy and pungent – and so simple to make.