What’s cooking in Dharshan’s Kitchen
Sat, December 1st, 2018


The King Prawn Bisque served at the Ministry of Crab is a silky-smooth broth packed with a distinctly Sri Lankan flavor. Starring the magnificent King Prawn harvested from the lakes of Sri Lanka, this bisque brings together the succulent meat of this shellfish (weighing approx. 130–150 g) and a combination of local spices, including chili, turmeric, and curry powder. Highlighting the freshness of the prawn and the richness of the bisque draws similarities to the bold flavors of a Sri Lankan curry. Accompanied by toasted traditional wood fired ‘Kade Paan’, this dish is best enjoyed by dipping the bread into the bisque to indulge in the fine flavors of this local culinary gem.



The decadent Crab Liver Pâté is the newest addition to the Ministry of Crab’s menu. It was first created last year for the pop-up at Huvafen Fushi Resort in the Maldives. It slowly gained popularity as a signature dish featured on Ministry of Crab’s overseas pop-up menu and has now become a star at the restaurant. The crab liver is mixed with butter, which lends it a rich- flavor and velvety-smooth texture.
The elegant richness of the pâté is heightened with a drizzle of kitul treacle (palm sugar syrup), which accompanies the dish. Served with slices of Melba toast, the Crab Liver Pâté is a gastronomic delight with its surprisingly simple preparation, leaving your palette experiencing a hint of richness, sweetness, and crunch.