This crab soup combines a variety of sophisticated tastes.
To the broth:

475 ml/two cups of water
2 cut lemongrass stalks, 4 shredded kaffir lime leaves
Garlic cloves, two
1 coriander root piece
2 medium tomatoes, cut into quarters
3 tablespoons of soy sauce
1/2 tbsp of chili paste (or to taste)
1/4 cup salt
unbroken crab
150 g/5 oz of rice noodles
3 green Chinese lettuce leaves
little quantity of bean sprouts
Sliced long beans, one
sprigs of coriander
Sliced, deep-fried shallot, 1 teaspoon
a hard-boiled egg cut in half
1 tablespoon of chopped shrimp, cooked for 5 minutes in chile oil.
Spices: Chili flakes
Mandarin pickle
sour cream

Discover Sanya’s vibrant tastes as they are prepared in front of you by our talented chefs. An interactive eating experience called Shi Yuan, or “Origin,” aims to bring the natural flavor of the environment to your plate.

  1. To make the broth, boil water, lemongrass, kaffir leaves, garlic, coriander, and tomato for five minutes at a vigorous boil to release the flavors of the ingredients. Stir in salt, soy sauce, and chili paste before simmering for 30 minutes.
  2. Return the strained broth to the pot.
    reheat to a boil.
  3. Cook the entire crab for 5 minutes. Cut the heat off.
  4. To make the noodles, scald the rice noodles in a saucepan of boiling water. Cook for about 5 minutes or until finished. Rinse in cold water after draining.
  5. Arrange the noodles in a big bowl.
  6. Include long beans, bean sprouts, and lettuce.
  7. Spoon crab and broth over top.
  8. Add a few coriander leaves.
    Add a shallot, egg, and shrimp on top.
  9. Offer condiments separately.


a potently garlicky dish of hot shrimp

Jayanta Kishore Paul, a chef

Paul relocated to Los Angeles from Mumbai, where he served royals, powerful politicians, business titans, and Bollywood stars as the executive chef of a five-star hotel. At a brand-new Beverly Hills restaurant, where he worked as the opening chef for six months before being crowned Best Indian Restaurant in Los Angeles, was his first position in the country.

Chef Paul even creates and grinds his own fresh spices since he is a stickler for accuracy when it comes to ingredients, ratios, and culinary techniques. He claims that becoming a master chef requires more than just ability and education. It also necessitates a balance between hard effort and passion for your profession.

Tiger shrimp weighing 1 12 pounds/680 grams, deveined and skinned
340 g/12 oz of thick egg noodles
3 tablespoons of soy sauce
3 tbsp. chili sauce (see recipe below)
1 teaspoon sesame oil
1 tablespoon dry sherry or rice wine from China
1 teaspoon sugar
4% peanut oil
8 garlic cloves, minced finely
To taste, add salt and white pepper.
Removed and cut stems from 4 green chiles
8 chopped cilantro sprigs, 3 sliced green onions (two on the diagonal, one thinly sliced), and

  1. Sprinkle the shrimp with salt, then put them aside.
  2. Boil the noodles in a saucepan of water with some salt and oil.
    When the noodles are approximately 90% done, drain them thoroughly and give them a quick stir in 1 teaspoon of oil. Save for later use by setting aside.
  3. Combine the soy sauce, chili sauce, sesame oil, rice wine, and sugar in a small bowl.
  4. Heat 2 tablespoons of peanut oil in a wok until it ripples. Toss the oil around in the wok by tilting it. Add the other half of the minced garlic and cook until aromatic.
  5. Stir-fry the noodles in. Mix thoroughly after adding salt and white pepper. Transfer the noodles evenly among the four dishes using tongs.
  6. In the wok, heat the remaining oil to a medium-high temperature.
    The remaining garlic should be stir-fried for approximately 25 to 30 seconds, or until fragrant.
  7. Include the green chilies and the marinated shrimp, and cook for 2 minutes on each side, or until the shrimp are pink. Stir-fry the chili sauce mixture for a minute after adding it.
    To ensure that the shrimp are well covered in the sauce, add the chopped cilantro and stir for another minute.
  8. Remove from the heat, divide into four equal parts, and top with chopped green onions to serve over the noodles.

20 dried whole red chilies, 12 cup/120 ml rice vinegar, and 12 cup/120 ml peanut oil make up the chili sauce.
Salt as desired

Red chilies should be de-seeded and given 30 minutes to marinate in rice vinegar.
Now grind the chilies into a rough paste in a food processor. Chili paste is added to hot oil in a pan and stirred for a minute.
Add a cup of water, bring to a boil, then reduce the heat and simmer for 15 minutes.
Test the salt. Turn off the heat and let to cool.

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