How to cook typhoon shelter crab
Updated: 2013-04-05 06:53
(China Daily)
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Leung Hoi grew up in the typhoon shelter. He and his brothers sold food from boats in their youth. After a cooking career on land, he returned in 2011 to open the area's only floating restaurant. |
Explained by Shun Kee's head chef Leung Hoi:
"The basic ingredients are garlic, black beans, red chili and soy sauce. But the heating control is very important. We pick mud crabs with lots of meat. Garlic and black beans need to be freshly cooked so that they produce a nice aroma. Do not leave them to sit. Don't make the fire for deep frying too big or too slow. Then wait till the crabs turn golden and the edges are seared. You have to be quick in the last few steps which determine the success of typhoon shelter crabs. If you are too slow, the crabs will be burned. It takes about 7-8 minutes. I don't use other kinds of herbs."
(China Daily 04/05/2013 page3)