Cambodian Black Pepper Sauce

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.


  • black peppercorns 2 tsp, finely ground
  • sea salt 2 tsp
  • limes juice of 2


Mix the black pepper and sea salt together, then stir in the lime juice. Stir again to dissolve the salt. Serve in individual saucers for dipping, or in a bowl in the middle of a seafood platter.