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Article: Hairy crabs and all things Shanghainese

Article from:
New Straits Times
Article date:
December 13, 2008
Author:
Copyright

Eu Hooi Khaw
New Straits Times
12-13-2008
Hairy crabs and all things Shanghainese
Byline: Eu Hooi Khaw
Edition: Main/Lifestyle
Section: '6'
Column: Eat

IT'S still hairy crab season at Dragon-i. Its Shanghainese chef is also creating vegetable and rice dishes featuring its delicious roe and meat. EU HOOI KHAW does a tasting.

It was a hairy crab lunch in the best Shanghai tradition. The crab had been steamed for just 15 minutes, and with bare hands, a pair of sharp scissors and a crab pick, we enjoyed the rich creamy roe and the sweet meat, removing it "expertly", even from the legs.
We were at the Dragon-i Restaurant in 1-Utama, Petaling Jaya, and I was surprised that even towards December, we ...

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