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Ingredients
- Serves 4 people
500 g fresh or frozen Vongole (or Pipis), rinsed
3 stems of Kampot peppercorn (substitute for fresh or pickled green peppercorn if unavailable)
1 tbsp dried Kampot peppercorn, ground
3 cloves of garlic, finely-sliced into matchsticks
2 shallots, finely-sliced
½ inch ginger, sliced
2 tbsp vegetable oil
2 red chilies, deseeded and sliced
1 long green chili, deseeded and sliced
sauce:
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp light soy sauce
juice of 1 lime
garnish:
handful of fresh Thai basil leaves
handful of fresh coriander leaves
4 Kaffir lime leaves, chiffonade
cheek of 1 lime
Diana Chan's Kampot Pepper Vongole
East meets west in this fusion pasta dish! The classic Italian spaghetti alle vongole, or spaghetti with clams, is given a Cambodian twist with the addition of kampot pepper. A perfect complement to the vongole, these peppercorns lend their signature spicy yet fruity flavors to the dish, bringing it to the next level. Garnish with herbs and lime for that added hint of freshness.
- Easy
- 10 min
- 30 min
- 15 min
- 3 steps
- 17 Ingredients
- Easy
- 3 steps
- 17 Ingredients
- 10 min
- 30 min
- 15 min
Garnish and Serve!
Roughly chop the herbs, reserving a few leaves to garnish. Stir the herbs and Kaffir lime leaves through the Vongole. Place onto a large serving dish, garnish with herbs and a cheek of lime.
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Ingredients
- Serves 4 people
-
500 g fresh or frozen Vongole (or Pipis), rinsed
3 stems of Kampot peppercorn (substitute for fresh or pickled green peppercorn if unavailable)
1 tbsp dried Kampot peppercorn, ground
3 cloves of garlic, finely-sliced into matchsticks
2 shallots, finely-sliced
½ inch ginger, sliced
2 tbsp vegetable oil
2 red chilies, deseeded and sliced
1 long green chili, deseeded and sliced
-
sauce:
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp light soy sauce
juice of 1 lime
-
garnish:
handful of fresh Thai basil leaves
handful of fresh coriander leaves
4 Kaffir lime leaves, chiffonade
cheek of 1 lime
Nutrition
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