November is the season for hairy crabs and despite some food safety issues last week, people are still craving the seasonal favourite.
Besides consuming hairy crabs the traditional way, which is steamed, diners can now try hairy crabs cooked in eight different styles at Lotus Palace in The Parisian.
The eight different ways of preparing the hairy crab dish includes chilled with Chinese yellow wine, steamed served with ginger and vinegar, steamed with crab meat glutinous rice in a lotus leaf, steamed the “Hunan” style with baby clams and chilli sauce, the Shanghainese style – which is stir-fried with edamane and rice cake, a deep fried version with togarashi pepper and garlic, braised with sweet potato noodles with sweet bean sauce, and one that is fried with salty egg yolk.
