Dinner
Sri Lankan Black Pepper Crab Bisque
A Sri Lankan-French fusion showpiece, a classical French bisque technique applied to Sri Lankan black pepper crab so the shell-roasted stock, cognac flambé, and cream base carry the fierce aromatic heat of the island's most celebrated crustacean dish.
$13
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
32gFat
24gCarbs
4gSugar
2gFiber
680mgSodium
85mgChol
0gSat Fat
Goes well with
Stella Artois
local
Sri Lankan Tea (Ceylon Black Tea)
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Finely dice shallots (120g) and celery (60g). Finely grate garlic (3 cloves) and ginger (15g). Coarsely crack black pepper (1.5 tsp). Separate brown crab meat (150g) and white crab meat (100g). Toast sourdough slices. Measure cognac, wine, stock, cream, spices, and curry leaves.
2
Saute
Heat oil in a heavy saucepan over medium heat. Add shallots and celery, cook 5–6 minutes until completely softened. Add garlic, ginger, and curry leaves; stir 1 minute until fragrant. Add tomato paste, stir 2 minutes until deep brick red.
3
Bloom
Add black pepper blend spices (coriander, cumin, cinnamon). Stir 30 seconds until aromatic. Pour cognac carefully—allow brief flaming—stir 1 minute until alcohol cooks off.
4
Build 1
Add white wine, simmer 2 minutes until reduced by half. Add fish stock and brown crab meat. Bring to gentle simmer, cook uncovered 15 minutes until flavours meld.
5
Build 2
Pour in double cream (150ml), stir to combine. Simmer 5 minutes over medium-low heat until silky and slightly thickened. Blend until completely smooth using stick or standing blender.
6
Finish
Pass bisque through fine sieve back into pan, pressing firmly with spoon to extract every drop. Warm through over low heat 2–3 minutes. Season with salt to taste.
7
Plate
Ladle bisque into two warm bowls. Place white crab meat in centre of each. Swirl 1 tbsp cream over top. Scatter chives and extra cracked black pepper. Serve with toasted sourdough alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g cooked brown crab meat
- 100g100g cooked white crab meat
- 2 tbsp2 tbsp neutral oil
- 33 shallots
- 3 cloves3 cloves garlic
- 11 thumb fresh ginger
- 11 stick celery
- 2 tbsp2 tbsp tomato paste
- 3 tbsp3 tbsp cognac or brandy
- 100ml100ml dry white wine
- 500ml500ml fish stock
- 150ml150ml double cream
- 1.5 tsp1.5 tsp black pepper
- 0.5 tsp0.5 tsp ground coriander
- 0.25 tsp0.25 tsp ground cumin
- 0.25 tsp0.25 tsp ground cinnamon
- 88 fresh curry leaves
- 0.5 tsp0.5 tsp fine sea salt
- 2 slices2 slices crusty sourdough
- 2 tbsp2 tbsp double cream
- 5g5g fresh chives
