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DEC
22

Favourite Srilankan SeaFood Dishes

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No need to go to Sea Food outlets anymore.. Try these mouth watering sea food dishes at home and have it with your family. I'm sure they'll love it. # Pepper Crab - Ingredients, 1 kg Sri Lankan Crab 3 Tablespoons of white pepper 1 Teaspoon of coriander seeds 1 Tablespoon of smashed garlic 1 Big onion ( cut into 1 inch pieces ) 1/2 Tablespoon of Cornflour 250 g cooking oil - For Seasoning 1/4 Tablespoons of dark soy sauce 1 Tablespoon of light soy sauce 1/2 Teaspoon of sesame oil - How to make, Firstly blend white pepper and coriander seeds in a blender till it is powdered. Wash and thoroughly clean the crabs, Chop the crabs into like 4 pieces. Fry the crab pieces in hot cooking oil for about 30 seconds. . Remove from fire. Stir-fry the minced garlic in a bit of cooking oil heated in a pan until it is fragrant. Add in the cup of water and the earlier blended white pepper and coriander seeds, and mix all these ingredients well. Add the seasoning mentioned above and cornflour mixed in a bit of water. Bring it to boil. Add crabs and cover the pan.

 

 

Cook for 5 minutes or until crabs are cooked thoroughly. Remove the crabs from the pan. Cut spring onion slices and add it into the gravy and stir-fry for 2 minutes. Serve hot. # Fried Hot Shrimp - Ingredients, 500 g small Shrimp 1 Pickled Lime, finely sliced 2 Onions, sliced 1 large Green or Red Pepper, sliced 3 cloves of Garlic 2 pieces Ginger 1 Teaspoon of black ground Mustard seed 1 Teaspoon of Sugar 2 Teaspoon of Chili Powder 1/2 cup Vinegar salt to taste - How to make, Firstly clean well and wash shrimps then deep fry the shrimp and drain the excess oil. Blend the mustard, garlic and ginger with vinegar to make a pulp. Add the sugar in with chili powder and salt to required taste. Mix All these ingredients well to form a thick mixture. Add thinly sliced pickled lime. Now add the fried shrimp to it and the green (or red) pepper.Mix well again. Serve with Rice & Curry.

 

 

by Kaushalya De Silva

Photo Source: Internet

 
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