Ministry of Crab — Menu & Prices

Recommended Dishes — Crab

Wild-caught Sri Lankan mud crab, handpicked and air-flown live. Crab sold by weight (see sizes); availability of sizes varies with the daily catch.

• Pepper Crab Signature A dashi of whole black peppercorn and hand-crushed black pepper rolled on the "Miris Gala" grinding stone, fusing two native Sri Lankan ingredients — black pepper and mud crab.
• Garlic Chilli Crab Signature A Ministry of Crab original — Italian olive oil, garlic, Sri Lankan chilli flakes and Japanese soy sauce. The thick mud-crab shell adds depth to the flavoured oil, great soaked up with Kade Bread. Also available as Garlic Crab (non-spicy) and Garlic Pepper.
• MOC Original Recipe Spicy Crab A fiery chilli sauce originating from Chef Dharshan's Japanese restaurant Nihonbashi — umami onion and tomato combined with Sri Lankan red chillies, made fresh daily. A non-sweet sauce.
• Pure Crab Steamed and chilled to enhance the natural sweetness of Sri Lankan mud crab; requires six hours' notice. Served with warm butter and a "ponzu inspired" aged soy sauce. Order male crabs for more claw meat, female crabs for tender sweet meat.
• Sri Lankan Curry Crab A traditional Sri Lankan curry combining mud crab with island spices, sprigs of moringa and pandan leaves.

Crab by Size

Priced per crab by weight. Garlic Pepper substitutes black peppercorns for the Sri Lankan chilli flakes.

• Crabzilla (500-600g)
  $80
• Small (up to 700g)
  $100
• Medium (up to 800g)
  $120
• Large (up to 900g) — 1/2 Kilo Crab
  $140
• XL (up to 1kg)
  $160
• Kilo Krab (above 1kg)
  $180
• Jumbo (above 1.1kg)
  $200
• Colossal 1.2kg
  $220
• Colossal 1.3kg
  $240
• Colossal 1.4kg
  $260
• Colossal 1.5kg
  $285
• Colossal 1.6kg
  $310
• Colossal 1.7kg
  $335
• Colossal 1.8kg
  $360
• Colossal 1.9kg
  $385
• Colossal 2kg $30 per 100g thereafter.
  $410

Freshwater Prawns

Sri Lankan freshwater prawns ("Lake Lobsters"), enjoyed in a variety of sizes and cooking styles: Garlic Chilli Prawn, Chilli Prawn, Pepper Prawn, Butter Soy Prawn, or Olive Oil & Soy Prawn.

• Small Prawn (150-200g)
  $40
• Regular Prawn (200-250g)
  $45
• 1/2 Pound Prawn (250-300g)
  $50
• Giant Prawn (300g upwards)
  $55
• OMG Prawn (400g upwards)
  $60
• Prawnzilla (500g upwards)
  $70

Starters

• Kaphrao Crab Signature A signature dish from the sister restaurant in Bangkok — de-shelled mud crab meat stir-fried with garlic, chilli and Thai basil.
  $30
• Prawn Bisque A hearty bisque of Sri Lankan freshwater prawn and island spices, served with Kade Bread.
  $35
• Baked Crab Likened by many to crab risotto — rich and savoury with a hint of soy sauce that brings out the umami.
  $30
• MOC(k) Baked Crab Vegetarian Substitutes crab with savoury button mushrooms in a rich bechamel sauce; spice up with a dash of homemade hot sauce.
  $20
• Avocado Crab Salad Steamed and chilled handpicked crab meat in a wasabi mayonnaise, served in a halved avocado.
  $25
• Crab Chawanmushi From the kitchens of sister restaurant Nihonbashi — crab meat atop a steamed silky egg custard with subtle garlic chilli oil.
  $15
• Crab Liver Pate (20g, with Melba Toast) A creamy umami flavour bomb; add a drop of Kithul Treacle (palm sugar syrup) for a smoky sweetness. Limited quantities daily.
  $20

Chicken

• Chicken Curry Rice A la minute boneless dark-meat chicken curry with bold spicy tones, served with steamed rice, Pol Sambol and a fried egg. Also available with Kade Bread.
  $30
• Chicken Teriyaki (regular / extra spicy) Boneless chicken leg cooked on hardwood charcoal; teriyaki sauce made without artificial enhancers using an original recipe from sister restaurant Nihonbashi.
  $20
• Olive Oil & Soy Sauce Grilled Chicken Tender chicken leg meat coated in a lightly whisked olive oil and soy sauce foam, chargrilled.
  $20

Seer

• Seer Batayaki Fillets of seer lightly sauteed in butter to a golden-brown glaze.
  $35
• Seer Teriyaki (regular / extra spicy) Sri Lanka's favourite fish cooked with Dharshan's homemade teriyaki sauce.
  $35
• Olive Oil & Soy Sauce Grilled Seer Fillets of seer coated in a lightly whisked olive oil and soy sauce foam, chargrilled.
  $35

Rice

• Steamed Japonica Rice
  $7
• Garlic Rice
  $15
• Kani Chahan (Crab) — Japanese-style fried rice
  $28
• Ebi Chahan (Prawn) — Japanese-style fried rice
  $22
• Negi Chahan (Leek) — Japanese-style fried rice
  $15
• Hiki Mas Chahan Maldivian dried bonito chips with Japanese rice, caramelized onions and chilli flakes, finished with Japanese soy sauce.
  $20

Bread

• Kade Bread 18 cubes of bread made to the exact specifications of traditional Sri Lankan wood-fired street bread.
  $6
• Garlic Bread Signature A thick slice of Kade Bread glazed in garlic butter and chargrilled.
  $5

Vegetable Sides

• KanKun Garlic
  $7
• KanKun Garlic & Egg
  $8
• Button Mushrooms
  $10
• Mixed Vegetables
  $8
• Pol Sambol (with Maldives Fish) A traditional Sri Lankan coconut relish of hand-scraped coconut, onion and chilli ground on the "Miris Gala", with dried bonito flakes ("Maldives Fish"). A great accompaniment to curry dishes and Kade Bread.
  $6

Dessert

• Coconut Creme Brulee A tropical twist on the French classic — rich coconut milk baked in a halved fresh coconut; crack the caramelized sugar to reach the creamy custard.
  $10