shanghai

Shanghai

I asked my wife the other day if there was one country that she missed traveling to in 2021, which would it be and surprise surprised she said that it was Shanghai. I had half-expected her to say Paris, but instead she mentioned Shanghai.

And for a moment there I struggled to recall what was the key highlight for us when we went to Shanghai. It was unremarkable to say the least. I recounted the events of our trip there back in 2017 and remembered that we did a lot of sight-seeing, but it wasn’t particularly beautiful or awesome like most other countries that we visited.

The feeling was quite forgettable as they say. I only vividly remember noting to myself that Shanghai had the best zoo experience because it was literally pay per view and you get to inch up close to most of the animals if you were willing to pay for it.

We went to the flamingo enclosure which was really a big patch of grass with flamingoes all standing around and waiting for us to go feed them seeds off the palm of our hands. This would so not happen in Singapore. So it was literally a once-in-a-lifetime experience for us – now that we thought about it, literally once in a lifetime because we are not sure when will we ever go to Shanghai ever again.

Steamed Hairy Crabs

Steamed Hairy Crabs

I wished i could say that these beauties were from Yang Cheng Lake, in Shanghai, but guess what? They were from NTUC Supermarket. Surprise surprise.

Hairy Crabs are such a delicacy that most people would go the extra distance and trouble just to take the dish. So I am now presented with the next problem. How to recreate that wonderful dish? Thankfully I have had plenty of experience cooking crabs and I bet this shouldn’t be too different from our local variety.

I say steamed it. Plain and simple. That’s always the best way to cooking anything especially seafood. Add a little cooking wine like Shao Xing Hua Tiao Jiu and you are definitely on your way to a delicious steamed hairy crab – albeit cooked in your very own home kitchen. My place is no Michelin Star, but I have cooked my way into the hearts and stomachs of many.

And for the dipping sauce, I like mine with premium Lee Kum Kee Light Soya Sauce and lots of fresh young ginger slices.

Recipe

Ingredients

Hairy Crabs – you are the one to decide how many you want to eat at a go. (NTUC Supermarket sells them “live” at SGD 5.90 each <<bargain!>> and I got 6 immediately without hesitation – $35.40! wow.)

Shao Xing Hua Tiao Jiu – pour into the tray until the crabs all get their feet drenched (the more they are soaked in the wine, the deeper the flavours when you steamed them.)

Young Ginger – 3 inches would be sufficient (julienne the ginger into paper thin slices so that they would soak in the light soya sauce)

Lee Kum Kee Premium Light Soya Sauce – just enough for dipping (I love this sauce. It goes into everything that I cook.)

Method

1. Wash the crabs, give them a shave if you really want.

2. They are alive, so leave the handcuffs on. Let’s just say they are ready to run if you cut them loose.

3. Place them in a tray or plate, drizzle enough Shao Xing Hua Tiao Jiu (aka Chinese cooking wine) until they all get their feet wet. Be generous, these guys won’t disappoint when they are fully steamed.

4. Steam them for 12 minutes. Not less; not more.

5. Slice the young ginger very thinly, and drop them into the soya sauce. Shiok.

6. Once they are steamed, just eat and dip in the sauce if you like.

Bon Appetit!