Crabs may be the stars of the show at Ministry of Crab, but one other signature dish that has fast become a favourite among majority of our guests is The Garlic Chilli Freshwater Prawn. The Freshwater Prawns or Lake Prawns of Sri Lanka are giants compared to their cousins, the black tiger prawns. It is very rare to find a consistent supply of prawns of this size and Sri Lanka has the distinction of being one of the few countries in the world, blessed with this culinary gem. These prawns are farm hatched and released into the wild, growing to great sizes in the amazing lakes built by the Sri Lankan Kings. Dharshan was always fascinated by these prawns, so much so that about 12 years ago Nihonbashi even had a tank full of them. However, it was quite difficult to keep them alive in tanks, wherein lay the challenge. In the beginning, Ministry of Crab struggled to source a constant supply with consistent sizes and deliveries, but once that hurdle was passed these prawns became a part of our menu and today, we are probably the biggest user of Freshwater Prawns in the country. It is also important to note that prior to us plating up these incredible crustaceans, they were not widely used, but have since gone onto become a sought-after ingredient in many kitchens around Sri Lanka. Soon guests will even be able to choose their prawn size, starting from 150g up to the Prawnzillas at 500g.

Created at a time when Dharshan was experimenting with the combined flavour profiles of Soy Sauce and Olive Oil; this dish fuses the distinct tastes of Italian Olive Oil, Japanese Soy Sauce, Garlic and Chilli flakes to create an extremely flavourful sauce that brings out the natural freshness of this amazing prawn. We recommend that our guests order this dish with a portion of Kade Paan to soak up this awesome sauce!