Recipe by Chef Alan Orreal
Created for Dilmah Chefs & the Teamaker at Independence Square, Colombo in May 2014

Serves: 6

1.4 kg Sri Lankan mud crab
Bouquet garni
500g silken tofu
Sichuan pepper
Chinese black vinegar
Dry red chili
Dried silver fish
Chinese chilli sauce
Light soy
40ml sesame oil
100g ginger
40g garlic
Spring onions
300g Japanese rice
3g Dilmah Silver Jubilee Gourmet Jeoncha Tea
3 sheets nori

Boil the crab in tea and herbs.
Dice the tofu.
Paste the ginger and garlic.
Heat oil and roast the paste. Add, chili and pepper.
Add crab meat and tofu then vinegar.
Steam rice separately with the Jeoncha tea.