SEASON FOR HAIRY CRABS AT SHANG PALACE,
SHANGRI-LA HOTEL, KUALA LUMPUR
Kuala Lumpur, 26 October 2016 – Shang Palace at the Shangri-La Hotel Kuala Lumpur is presenting the Shanghai Hairy Crab Promotion from 8 to 27 November.
Autumn is the season for hairy crabs, harvested from the famous Yangcheng Lake near Shanghai and Lake Tai in the same Jiangsu Province.
At Shang Palace, Steamed whole hairy crab traditional style is the best way to eat it, delighting in the rich, eggy roe and sweet flesh. It is served with black vinegar dip with shredded ginger. The crab is cut up at tableside, so that the diner can easily extract the meat from every part of it.
Steamed hairy crab with egg white and hua tiao wine is another way to enjoy it.
Hairy crabs are highly appreciated for their orangey curd-like roe from the female crabs, and the more liquid roe from the male ones.
This hairy crab roe comes in various delectable hairy crab dishes prepared by Shang Palace Chinese Executive Chef Tan Kim Weng.
Among these are Braised bird’s nest soup with hairy crab roe sauce, Steamed stuffed bamboo pith with prawn paste and hairy crab roe sauce, Wok-fried egg white with truffle, lobster and hair crab roe and Spicy braised crystal flat noodles with hairy crab roe sauce.
A hot, sweet ginger tea is served at the end of the hairy crab meal to restore the yang balance to the body, as the crab is considered a yin or cooling food.
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