Thursday, May 1, 2008

Giant Crab Soup With Citronelle And Sweet Potatoes

The Giant crab soup with citronelle and sweet potatoes has been prepared by the Seychelles' chef of the restaurant “CafĂ© des Iles” in Paris.

  • 2 giant crabs
  • 1 liter of water
  • 1 spoon of soja sauce
  • 3 branches of citronelle
  • 2 spoons of gratted ginger
  • 1 or 2 sliced chilis
  • 2 zests of lime
  • 1 1 boiled sweet potato
  • Fresh mint leaves
  • Cook the crabs in boiling water for 5 minutes.
  • And cut in 4 pieces.
  • Put the 4 pieces of crabs in a frying pan with moderate heat.
  • Add the water, leave it to boil, let simmer for a few minutes and scum the surface.
  • Pour the broth in a pan and heat for 5 minutes with moderate heat, add the soja sauce, the citronelle finely scliced, the gratted ginger, the chili and the zests of lime.
  • Slice the sweet potatoes and dispose them in a plate with the mint leaves.
  • Immerse the crabs in the broth for 2 minutes.
  • Then add the crab and the broth.

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