EXTREMELY SATISFYING Crab Tour of Sri Lanka – GIANT Crab Claw LOLLIPOPS + BEST Seafood in Sri Lanka!

EXTREMELY SATISFYING Crab Tour of Sri Lanka – GIANT Crab Claw LOLLIPOPS + BEST Seafood in Sri Lanka!


– Check it out, guys. It’s Trevor James. We are bright and early
at the Negombo Lagoon. And today is a super special occasion because we are gonna be having
a full on crab adventure. Let’s check it out. Get ready for some of
the most delicious crabs you’ll ever see because
today, we’re going in deep and super local for some of
the best crabs in Sri Lanka, bringing you to eat at
four different locations to try different crabs with us, all cooked different styles
and all super delicious. You’re gonna love this video, so make sure to watch
all the way until the end to enjoy all of these
delicious crabs with us. Let’s eat. So the plan today,
guys, is we’re gonna eat a bunch of crabs, starting first
here at the seafood market. We’re gonna take a look here
and then go to the lagoon and pick up a giant, hopefully
a good sized lagoon crab. Let’s see what we got here first though. Tuna. – [Man] Tuna, tuna. – [Trevor] Tuna. Oh, big chunks of tuna. Look at these. – [Man] More tuna, tuna. – [Trevor] Tuna. – [Man] Baby tuna. – Baby tuna. Oh, look at these. Wow, big prawn. Colorful. Good, very tasty. – Lagoon. – Lagoon. Oh, lagoon prawn. – Yeah. – And on our way to
the mud crab nest area, we got invited by a local
fisherman to hold his fishing rod. Why not? This is just such a
beautiful location here, bright and early, all the fishing boats. It’s truly stunning. Looking for para. – Para para. – Para para. (chuckles) – Para para in bag. – Oh, down here in the bag. Oh, so this is the para. Oh. Wow, and what a beautiful scene this is. So many fishermen here
fishing for para fish. And we are gonna make
our way to the lagoon and try and get a big plump mud crab. Let’s check it out. Awesome, guys. And we just made our way
to a little neighborhood outside of the fish market, and we’re going to a local mud crab nest. This is gonna be amazing. We’re bringing these mud crabs to the nest where they feed them, get them nice and plum and then sell them. And it’s just right here. Every house here has their own nest. So we got lucky today. We’ve got a local family
that’s bringing us to their own nest, and
we can see how it’s done. This is it. We are at the nest, the mud crab nest. Oh, and here they are, and look at these. You can see mud crab. They actually just live right in the mud. Look at that. Wow, it’s full, so many. That’s where they get big and plump. Oh, and here it is. Oh, big one. Wow. Just amazing to watch here. We just took a crab from the next. We’re tying it up. We’re gonna personally bring it over to one of the local seafood
restaurants here and try it. And then in the afternoon,
we’re going for more crab. We’ve got a crab-filled day. We’re getting another. Oh, there it is. Look at that. Nice, nice mud crab here. It’s tasty? – Tasty. – Tasty. – Like big crab. – Big meat. Big meat, awesome. And we’re gonna go bring
this to a restaurant. And they also have
buckets full of oysters. Oyster? – [Man] Oyster. – Oyster. Tasty. Oh. Okay. We’re just gonna scale these. Oh, 0.9 kg, and 1.85. So almost two kg for two crabs here. Thank you. Awesome. Bye-bye, bye-bye. We’re going right up
here to Old Rest House, one of the oldest restaurants
in Negombo for local style. We’re gonna get these cooked
Negombo style mud crab. Okay, and we’re gonna go
take a look at the kitchen. Hi. – [Man] (mumbles) Put it right here. – [Trevor] We can make Negombo style. – [Man] Yeah. – [Trevor] Negombo style, spicy. – [Man] Spicy. – [Trevor] Awesome. – [Man] You can eat spicy? – I love spicy. This is honestly the coolest, most amazing local style
kitchen in Negombo. So we got coriander, pandan leaves, curry leaves, garlic and onion. And then we’re gonna put some
curry paste, some tomato. Oh, just amazing. Oh, and here’s the
Ceylon, Ceylon cinnamon. – [Man] Cinnamon. – [Trevor] Cinnamon. Oh, and cinnamon, Ceylon
cinnamon, pure gold, pure Ceylon. Oh, and then there’s cloves. It’s going in. Oh, that’s the base for our Negombo crabs. And you can really smell the pandan, the curry leaves and the garlic, and they’re gonna add
those big plump crabs in. Chili, oh, look at the color there. Wow, that’s gonna give it so much kick. Curry powder. – [Man] Curry powder. – [Trevor] Oh, and tons
of curry powder in there. Here come the crabs. These are our big, huge Negombo mud crabs. Wow. Look at those. Big, very big. Oh, and we’re just gonna put
some coconut milk in there. This is the most beautiful
sight you’ll every lay your eyes on here, Negombo style mud crab. You can smell that creamy
coconut, that chili, that pandan leaf, those curry leaves, the onions and tomatoes. It’s all in here. Oh, and we’re just adding
in some local spices there. Wow, it’s getting so thick. That is so thick. Beautiful, plump crab claws. This is so beautiful. – I know you’re already hungry. – [Trevor] Very hungry, yeah. Whoa, look at that. That’s the most beautiful thing you’ll ever set your eyes on. Wow, and just look how
thick that sauce is. Here comes the sauce. Wow, that is Negombo style sauce. Look at how thick that is. Negombo style, wow. Look at that. Oh, it smells so rich and potent. Oh, wow. Thank you. Oh, look at the color here. Wow, Sri Lankan specialties. Stunning. Thank you. Just look at the color here. We’ve got these Negombo style mud crabs. Oh, look at those plump,
massive claws, Negombo style. They put so much of their
secret dark spice mix in at the end and these moringa leaves. And then look at all of
this beautiful selection to go with our crab. You’ve got the local
herb, garlic and chili. And all of this can go with
the string hoppers here. We have a beautiful,
beautiful dal, lentil dal. This can go perfectly
with the string hoppers. And then we’ve got some
local salted dried fish. And then over here,
we’ve got some beautiful fried cuttlefish, beautiful
papadum, fried papadum. We’ve got a breadfruit curry. Then we have a pol sambal which is coconut, dried
Maldives fish, chilies. Oh, and all of this can go so well with these string hoppers here. But first thing we’ve gotta do, you know what we gotta do here. Look at this. Oh, look at how plump those claws are. Wow, covered in Negombo sauce. Look at how dark and thick that is. (laughs) There’s the claw. They covered it in moringa leaves as well. Let’s just break that claw. Oh, there it is. Look at that. Oh, there’s the flesh. Look at that. You’ve gotta get messy with this. Let’s just go right in. Mmm. Oh! That is ultra delicious. That is just like, oh, this is, oh, that is the best
flavor you’ll ever taste. Oh, look at that. Oh! Oh, that is a perfect,
perfect Negombo crab popsicle. Oh, and you can just cover
that perfect crab popsicle. You can taste the cardamom. You can taste the cloves. It’s earthy, so rich. Oh! You can just break that in half, and that, just slurping that
is gonna be pure heaven. Only right here in Negombo
can you taste a flavor that deep and that complex. Oh, and look at all the flesh in there. And next up, we’re just gonna
take some dal, a little dal, a touch of that lentil dal, a bit of this breadfruit
curry, just a touch. Oh, Sri Lanka, and my
mouth is just on fire. As soon as you eat this,
you feel the spices, and you feel the love that people put into their cooking here. We’re just gonna top
that off with the best, most spiciest, rich, deep, complex sauce. Mmm. There is so much complexity
in everything here. That dal, so hearty. And this breadfruit curry, so smooth. And then this beautiful mud crab, so rich. And you can pile all those together. There really is nothing better than that. Thank you very much. That was so delicious. Very tasty. We’ll see you next time. – Thank you. – Thank you. Oh, that was just incredible, guys. And we are gonna be
having so much crab today. And next up, we’re going for another different style of crab, the chili crab. Hey, Rupali’s? Right here? Okay. And we are going into
the kitchen now, guys. We just got permission. We’re gonna order up a big
lagoon crab, Sri Lankan style. Oh, this is gonna be so good. We’re gonna watch how they make it. – Fish head curry. – Oh, fish head curry. Fish head curry. It’s a huge head. And we just threw the
lagoon crab in the wok, and we’re gonna fry it
up in tons of chili. Oh. Oh, chili paste. Oh. There we go. Look at that red. That is what dreams are
made of right there. – Ah, good, good. – Good, good. (speaks in foreign language) (chuckles) Wow. Oh, here we go. We’re gonna put an egg in. Oh, that’s gonna thicken it up. Look at that wok full of
good, plump, huge crab claws. Wow. And look at that thick chili-egg paste. It’s all in there. Oh, that looks delicious. Oh, crab apron. (chuckles) Okay, to get messy. To get messy. This is gonna be good. Oh, beautiful. Ooh, look at the color. Look at this full on
colorful Sri Lankan lunch we’ve got here. We’ve got chili crab looked
in Jaffna style spices. We watched them make that in the kitchen. That is so aromatic. And look at these claws. Oh, that looks beautiful. We got four beautiful crab claws there, lagoon crab cooked in Jaffna
style spices, chili crab. And then look at this, guys, awesome Sri Lankan mutton curry. Look at those nice chunks of mutton. And then here we have a coconut sambal. This is made with dried
Maldives fish, onion, tomato. Oh, you can really smell the
fish aroma and the coconut. And then we’ve got a beautiful dal here. And just look at the
color on this banana leaf. Oh, when you open it up there, you can just smell that
potent mix of spices. We have a tapioca curry. We have an eggplant curry. We’ve got some cabbage leaves. Oh, gorgeous. And then more of that coconut
sambal over top of rice. And he just served it with
some gorgeous red rice as well. What happened next was one of
the most frustrating things, fail after fail of opening the crab claws. Let’s count the fails. Just crack that beauty. Oh. Oh. – [Woman] Oh my god. – Sorry. Ooh, ooh. Ooh, it fell. Ah, it’s so slippery. I’m starting to lose it. We’ve gotta crack that beauty open. It’s like– – [Woman] No, just ask them. – Oh, thank you. Okay, now I can go in. Hmm. It’s all falling off. It’s just all coming out like, let me take this off. It’s getting too messy. And we’re just gonna
scoop that beautiful chili and egg combo and slurp that
to get the first flavor. Mmm. Mmm. It actually tastes quite tomatoey,
spicy and a little sweet. It’s definitely an intense chili, but it’s a sweet, spicy chili. And after enjoying the beautiful
and smooth tapioca curry and the spicy peppery
mutton curry with rice, and before finishing off at
night with some street crabs, we’re going for one more
crab on the beach in Colombo. This is it, guys. We’re going for crab right on the beach. Oh, wow, look at that, oh. So this is Jaffna style? – Yes, this is Sri Lankan
Jaffna style, spicy. – Sri Lankan Jaffna style. Oh, look at the claws on there. Wow, that is giant. Oh, look at those, Jaffna style. Oh, wow. – This is the colorful lobster, sir. – Colorful lobster. – [Server] It has a little bit of lime and then the roasted coconut. And we mix it with a
little bit of oyster sauce as well just to give it a little sort of– – [Trevor] Lime, coconut and oyster sauce. – [Server] Yeah. – [Trevor] Wow, look at that. Oh, it’s just bulging with flesh. – [Server] So basically,
you just have to squeeze some more lime to it. – [Trevor] Squeeze some
lime and go in for that. That looks beautiful. – A big jumbo crab. – Jumbo crab. It’s giant. Look at the size of that. – [Man] It’s actually a 1.5 kilo. – 1.5 kilo. So what sort of spices do you put in here? – [Man] Butter mixed
with Sri Lankan spices. – [Trevor] Sri Lankan spices. – [Man] Yeah. – [Trevor] Oh, turmeric, curry leaves. – [Man] Roasted curry powder. – Roasted curry powder. Oh, that is gorgeous. Oh. – This is what we call
hot butter cuttlefish. – Oh, hot butter cuttlefish. So it’s like a fried cuttlefish
with butter? (laughs) – [Server] We have our
own signature oil sauce, this oil that we actually
make, infusing it. – [Trevor] Wow, that is beautiful. – [Man] It has a little
bit of sweetness as well. – [Trevor] And sweet. – [Man] Yeah, yeah. – Oh, we’re gonna have to
go in for this giant claw. (laughs) Look at that. Messy. So I can just crack it open? – [Server] Yes, sir. And dip the bread inside the gravy. – [Trevor] Oh, look at that. That’s a crab popsicle. So we’re just gonna take some bread and dip it into this Sri Lankan curry. Oh, look at that, just get it saturated. Oh, beautiful. – [Man] And then get
the pol sambal as well. – [Trevor] And get some
of that coconut sambal and put it on the bread. – [Man] Yeah. – [Trevor] Oh, look at that. Oh, yeah. We’re just gonna slide
that popsicle right off, look at that, and put it on the bread. And that’s the local way. – [Man] Yeah, yeah. – [Trevor] Oh, yeah. – [Server] We use our hands, actually. – [Man] We use our hands and– – [Trevor} Use Hands. Oh. Oh, perfect combo. Mmm. Oh, wow. That curry, that gravy
is absolutely perfect. It’s a little peppery. You can taste the curry leaves. Oh, it’s a little spicy, not too spicy. And wow, that is good. That is really good. Wow, look at that. That is beautiful. Okay. – [Server] Alright, sir. – That’s the hot butter cuttlefish. Mmm. Mmm. That is delicious, spicy, crispy, buttery, mmm, a little sweet. That’s really enjoyable. Let’s go for some lobster. We’re gonna try this lobster. Look at that, black coconut style. Mmm. Oh, wow. It actually tastes a
little bit like coconut. – Yeah, that is right. This is original Sri Lankan. That’s pure just Sri Lankan. – Original Sri Lankan. Mmm, it’s soft. – You can’t find this
in any other country. You can’t find this.
– Really? Just here.
– (mumbles) flavor. Only in Sri Lanka. – Oh, it tastes kinda like a
coconut with some spicy curry. – Some spicy curry, yeah. – [Man] Yeah, we roast it. – Curry leaves, curry powder.
– Curry powder. Mmm, delicious. Oh, look at that. Wow, that is the ultimate claw. Mmm, ooh. And to finish off the crab tour, we went for some sunset
crabs and shrimp cakes at Galle Face in Colombo. Awesome, guys. And we are in Galle Face here. There’s all these little
stalls, and we are gonna get a couple of snacks, a
couple of local specialties. And I think right here,
there’s a little spot. – Okay, how are you, friend? – Good, how are you? – Fine, fine. – Wow, look at all these specialties. The isso wade. – [Vendor] Yeah, the prawns. – Oh, so we got the prawn
cake, the isso wade. Wow. We’re just putting it in the oil there. (man speaks in foreign language) (speaks in foreign
language) That is awesome. Tasty? – Yeah, sure. – Oh. We’re just gonna cover it. That’s a spicy chutney. – [Vendor] Yeah. – [Trevor] Oh, spicy chutney. That’s beautiful. And then a little bit of– – [Vendor] Some onions– – Onion, salad. Cool. So we just got the prawn cutlet. So it’s a lentil, Graham flour, coconut flake and prawn cutlet. Mmm, oh, yeah. Mmm. Oh, wow. Oh, that is all about the
lentil, Graham flour patty combined with the shrimp, which
are crunchy, ultra crunchy. You can actually just
eat through the skin. Look at these. – You wanna try one? – Mmm, yes, please. Oh, and here’s the crab. Beautiful. And you just covered it. Oh, so a little lime, a little
chili, carrot and onion. Thank you. – [Vendor] Another one. – Oh, two. Perfect. Mmm. Oh, yeah. That is beautiful. Look at that, they just cover
the top in a lentil patty. So you’ve got that spicy
lentil Graham flour goodness with the crispness of the crab body. Oh, it’s good. Mmm. – Very tasty. – Very tasty. Really nice. That was just amazing, guys. Sri Lanka is crab heaven. And make sure you check out
our other video right down here where we visit the Ministry of Crab and have some insanely juicy
and succulent crabs and prawns. Thanks so much for watching, guys.

100 thoughts on “EXTREMELY SATISFYING Crab Tour of Sri Lanka – GIANT Crab Claw LOLLIPOPS + BEST Seafood in Sri Lanka!”

  1. In India we usually bought crab at the price of 150 rupees or Maxim 250 rupees. But this 2 crab's price seems to be very costly.

  2. When I see this video feel like eating crabs and fishes deep somewhere in mind feel like not to kill innocent animals and eat it perplexed but want people not to consume these animals more preserve these animals for future it should not perish…. plz take the stand to protect animals

  3. Pakistani street foods are too good and so are their hospitality towards tourists…Much love from India🇮🇳

  4. This guy says that everything is Delicious , everything is Tasty and the world is A beautiful place and the flowers are prettier than yesterday
    Damnnn

  5. oh my god that 2.28 opposite to the church thats where my two sisters used to live miss them so much😭

  6. Love your videos man, have watched all 239videos, and u have so respect for every type of food which pleases everyone…….plz come once to Assam (Guwahati), India

  7. I honestly don’t understand why people get so excited about “The Station”. The food is literally horrible, the service is not the best and the drinks are extremely overpriced even more than some top bars/pubs in Colombo.

  8. HUGE THANKS to ExpressVPN for offering all Food Ranger viewers 3 months free and 49% off their yearly package using this link: https://ExpressVPN.com/Thefoodranger . Travelers need ExpressVPN to stay safe online and to unblock any site. I personally use it for Netflix, even while at home in Canada, but also while traveling to unblock content and episodes that are geoblocked, and I also use it for security, because airport wifi and hotel wifi is often very insecure, leaving my data vulnerable. By connecting to one of their servers around the world, it’s just like my computer or phone is in that location, and all data sent while connected to their VPN is secure, safe, and private from others to see, so I know that my data won’t be hacked or looked at by others. Thanks so much for watching, and we have tons more videos coming up for you! Please leave me a comment below letting me know what you thought about this episode, thanks so much!!!

  9. Lol the way he eats the string hoppers??? He eats it like a taco but it's supposed to be mixed like rice with the currys

  10. Im lying down watching this and banging my head on the pillow…..this is giving me mad ness anger……im not where you are sri lanka

  11. Everythings in srilanka gets expensive, But everythings in pakistan gets free it is a proof of the hospitility of pakistan… Pakistan Zindabad💗💗💗

  12. Me and my husband went to sirlanka .honestly we couldn't eat any of their food. The smell the taste sorry but was owfull. I can't imagine how he liked the food

  13. i just loves ur most of videos ..its very joyful .make me happpy i feel just my dream life.thankx a lot ..ur also very wonderful person .thankx

  14. Why are you speaking stupidly instead of talking naturally they understand you when you talk normally instead of talking like a complete fuckin idiot

  15. I don't like when the flies were surrounding him and pitching on his food 😷 but otherwise it was mouthwatering😋

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