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Traditional Recipe - Steamed Shanghai Crabs (Serving Size: 3)
Ingredients:
• Shanghai crabs 3 pieces
• Perilla leaves 2 - 3 pieces |
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Cooking Method:
1. Wash and brush the Shanghai crabs (do not untie). |
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2. Place the perilla leaves on the tray and top with crabs (belly facing down). Set the steamer at "Universal 100°C". Steaming the crabs for 25 to 30 minutes under 100°C will be most safe and hygienic but of course, time depends on the weight and quantity of the crabs. |
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Tips:
With a Miele steamer, you can easily accomplish the above steaming process 100% guaranteed!
Miele Steamer DG1050
• 100% pure steam cooking
• Retains more moisture and nutrients in food than micro
wave cooking
• Scientific studies have proven that vegetables contain 50% more vitamin C when cooked by steam than by conventional methods
• Ability to cook 3 different dishes at the same time
• Precise temperature control and monitoring
• No risk of burns from an exposed heater element |
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Shanghai Crab |
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| 2010/10/07 - 2010/12/05 |
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| Yangcheng Lake and Tai Hu are the most famous areas for Shanghai crab, which mature between September and December. |
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| Characteristics |
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Shanghai crabs are usually a slightly square shape about the size of the plam of your hand, They range in colour from olive green to dark brown. Their golden brown claws are distinctive for their thick, dense covering of hair, while the legs are about twice as long
as the body.
People usually prefer female crabs as they have extra roe – the delicious yellow fat that makes Shanghai crabs so tasty. |
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| Buying Tips |
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1. To check the crab's freshness, simply tap on the crab's shell. If its eyes respond and move, it's fresh.
The best crabs' outer shells usually are dark green in colour and have a clear sheen. |
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| 2. To determine a crab's gender, turn it over and look at its abdomen. Female crabs have a round belly whereas the belly of the male crab is pointed. |
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| 3. Buy crabs that have nice firm legs as this generally indicates a meatier crab. |
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4. The ninth month of the Chinese lunar calendar is the best time to eat female crabs as they are full of protein and roe, while the tenth month is better for male crabs as
they are full of roe and meat. |
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| Eating Tips |
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1. There are no specific steps or rules to follow when it comes to eating Shanghai crab. The clever way is to remove the crab legs by twisting them until they come off.
2. The bits that look like chrysanthemum petals are the crab's lungs. Discard.
3. The meat inside the claws can be removed by breaking the joint on the top with a pair of crab crackers.
4. Under the yellow fat you will find a hexagonal white lump. It is the heart of the crab and is considered to have a "cold" nature in Chinese medicine. Throw it away.
5. Use both hands to open the crab shell and enjoy the
delicious crab roe and crab paste.
6. Eat with Zhenjiang vinegar, crushed garlic and Shanghainese brown sugar. |
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| Recommendations |
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Shanghai crabs are considered a "cold" food, and it is believed that eating too many upsets the yin and yang balance of the body. To maintain the balance, warmed Xian Diao wine or ginger tea, which is "heating", is
served after the meal. |
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| Wine Pairing |
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- This Chinese yellow wine has been aged for 10 years, sweet and easy to drink. Recommended to serve warm with Chinese dried plum, suitable for beginners.
Let's try something different!
- "Eikun Ginger Liqueur" is made by premium Japanese ginger and ginjyo sake. Elegant palate. Good for health!
Alcohol content: 12%. Popular among ladies.
- "Xian Diao" is a Chinese yellow wine aged for 25 years, results in bright amber color with matured fragrance; soft palate with lingering aftertaste. |
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