Pepper Crab from Sri Lanka

Happy New Year to everybody!!!!

The recipes keep on coming, today another lovely recipe with crabs. The crabs we have are absolutely amazing, the meat is sweet and juicy and the way we prepare it they become a real feast. We are getting the crabs as well from Sri Lanka, so they are really nice and fresh.

As we do not fly any life animals at Soneva Fushi, the crabs we buy are quickly boiled to kill them and then flash frozen, only then they are sent to us. I think over the last couple of blogs you could see that we do things different here at Soneva Fushi. We try to keep our carbon foot print down and are busy reducing it to Zero by the end of 2014, a big thing to do. The of course we go as much as possible local, organic and sustainable.......I think in the long run this is the only way all the hotels should go but unfortunately only a small fraction is actually doing it.

So one of the things we don't do is flying life animals around half the globe that our guests can savor them, no, this is cruel to the animals so there is no way that we will do it, no oysters, no fresh lobster from US and Canada, but still we buy the best available products and have extremely happy guests......we call that as well Intelligent Luxury.

Anyway, back to our crab dish. The sauce is extremely easy as we don't want to overpower the crab, just onions, garlic and oyster sauce, a little extra pepper and that's it.

Here is the recipe

Recipe
3 Kg whole Crabs
250 G Butter
750 Ml Oyster Sauce
125 G Garlic
75 G Onion
100 G Spring Onion
50 G Sugar
30 G Black Pepper Powder
1.5 Kg Steamed Rice

Method
Cut the crabs in large pieces, crack the shells open, especially the claws
Dust the crabs in corn flour and pepper
Saute in oil for a couple of minutes, add sugar and some more pepper

Cut onions and garlic finely, then add to the crab
Add the oyster sauce, bring quickly to the boil
Toss quickly

Serve the crabs on a plate, garnish with fresh spring onions and lotus root chips

Steamed rice separate