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Chili Crab by Chef Priyantha

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Chili Crab by Chef Priyantha

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Ingredients

Adjust Servings:
1 pc live mud crab
2 tbsp red onion chopped
1 tbsp garlic cloves chopped
1-1.5 tbsp chili flakes
200 ml Chilli stock see the recipe
2 tbsp oyster sauce
2 tbsp Thai sweet chili sauce
2 tbsp chili garlic sauce
extra virgin olive oil generous amounts
1 tbsp Corn Flour mixed with water as needed
For the chili stock
100 g whole dried red chilies
2 ltr Water
For serving
spring onions chopped
french bread
  • 60 min
  • Serves 2
  • Medium

Ingredients

  • For the chili stock

  • For serving

Directions

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We sat down with Chef Priyantha of Soneva Jani to talk about Sri Lankan cuisine and his amazing family-inspired recipes. Today we are happy to share one of his delicious recipes – chili crab – which you can enjoy at Soneva Jani, a luxurious resort in the Maldives, where Chef Priyantha serves as the Head Chef of the Crab Shack.

Chef Priyantha grew up on a diet of lagoon crabs in Sri Lanka and now serves a menu inspired by the family recipes of Soneva chefs. The trick with chili crab is to make a reduction using whole chilies, says Chef Priyantha. Then you get the incredible warmth throughout the whole dish.


Check out this fantastic video to learn more about Chef Priyantha and the Crab Shack:

This is the first time Chef Priyantha is sharing one of his amazing recipes. Enjoy!

Instructions for chili stock

  1. Bring water to boil with the dried chili;
  2. Reduce to 1 liter;
  3. Set aside;
  4. When cooled and infused sufficiently, strain and keep as mise en place.

Instructions for chili crab

  1. In a generous amount of extra virgin olive oil sauté 2 tbsp of onion and 1 tbsp of garlic;
  2. When the onion and garlic start to become translucent, add in the chili flakes;
  3. Add in the crabs and wok-fry for approximately two minutes;
  4. Pour in the 200 ml chili stock mixture and cook with the crabs for approximately 2-3minutes till the crab is cooked;
  5. Season with the oyster sauce, sweet Thai chili sauce, and chili garlic sauce;
  6. Add in the corn flour (mixed with water) to thicken the sauce;
  7. Decorate with some chopped spring onion as garnish on the top;
  8. Serve with French bread (for dipping in the sauce).

Chef Priyantha

Priyantha is the head chef at The Crab Shack at Soneva Jani, recently voted the world’s most romantic restaurant by CNN Travel. He grew up on a diet of lagoon crabs in Sri Lanka and now serves crab dishes inspired by the family recipes of Soneva’s chefs.

The Crab Shack’s signature dishes include the must-try black pepper crab, dishes featuring Sri Lankan mud, Alaskan and Kamchatka crabs (all Marine Stewardship Council certified), Mediterranean favourites and the ceviche of the day. Each dish on the menu comes with a carefully paired wine, Champagne, gin or lager.

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