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2013-07-28
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Ever thought of having crabs and worried about the "mess" with all fingers coated with the finger licking good sauce? That's my usual worry.I was never a "professional" crab eater, dining in public and with all empty shells scattering everywhere makes me feel uncomfortable especially when I need to do a every 10 second check to check if their gravy had spat onto my clothing. My habits of holding my smartphone during meals etc and because of these reasons, I have invited the crabs home, packed an
I was never a "professional" crab eater, dining in public and with all empty shells scattering everywhere makes me feel uncomfortable especially when I need to do a every 10 second check to check if their gravy had spat onto my clothing. My habits of holding my smartphone during meals etc and because of these reasons, I have invited the crabs home, packed and bring all dining etiquette just within the house.
My last chilli crab was about 10 years ago as I prefer them to be salted egg yolk coated. Usually, the idea of Hot Chilli Red Crabs is a "No No" to me but Mei Chin Seafood had given me a different aspects on such wonderful meal. Price of crabs from a usual Zi Char stall is seasonal and goes by weighing scale and crabs can be selected by customers too.As it was packed, score for presentation shall not be applicable here.
Sri Lankan crabs are known for its size and their thickness in flesh. These chilli drenched crabs was coated in slight tomatoey taste bearing its sweet sweet tinge and the chilli flavours with thickened layers of eggs. These lip smackingly goodness is just more than I can imagine, highly addictive. My bad that I did not bring the small little fried "man tou" home to polish off the disposable plastic container.
張貼
