Anyone thought of one simple dish cooked the same way but served with different condiments can completely transform from Chinese to Western style? Here at GWZ we can. Both Chinese (especially Chiu Chow) and French love eating crabs served cold. Both like to dip in vinegar but Chinese white vinegar and Tabasco transforms the dish completely!
Method: As mentioned in one of my previous posts, it is ideal to feed shrimps and crabs ? with adequate volume of wine until they become tipsy in order to keep it alive and its freshness. In this dish, we do the same.
Place the crab into a large bowl of rice wine until it’s movement completely slows down. Once this step is completed turn the crab around and brush its stomach with a toothbrush to remove the dirt on its body. Rinse under tap water ?.
Bring the crab to steam stomach up, this way the crab cream (蟹膏) can be kept inside the shell. Steam for 15-20 minutes depending on the size of the crab until the shell completely changes colour. Immediately place in a bath of ice water until crab completely cools down then serve.
Alternatively it can also be placed in the fridge for a few hours until it is time to serve. Ideally, serve with vinegar with chopped garlic and chilli ?, Serve cold and enjoy!!!
•PS If you serve with white vinegar the dish becomes Chinese Chiu Chow style. On the other hand if you use Tabasco or western red vinegar with added shallots etc. The dish become western style.
•PPS Although crab can be kept in fridge until serving, it is not recommended to stay inside for too long because water will start leaking from the crab, and when this happens its freshness is lost.
•PPPS With this method of cooking you can be flexible on your crab specie. Something more meaty is always more ideal
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
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