I’ve been crabby and sore lately, so today a lunch treat: 2 crabs roasted in tamarind sauce. (Crab: You use more calories getting to the meat than you get from the meat. That’s my theory, and I’m sticking to it.)
Eating crab is never a pretty sight, and you’re lucky to not be here watching me tackle these. My trick: put etiquette on hold and lick the shell before cracking it, to savour that delicious tamarind/ginger/raw sugar/soy jus and sea crab flavour, and it also removes a lot of that shell slipperiness (something you’re unlikely to see on those “oh so very real” TV travel shows
This dish includes the crab’s, umm, baked “innards”, which I try. I enjoy a roast chicken’s kidneys, but the crab’s organs a bit strong for my liking – but I give them my best shot.
The restaurant staff keep glancing at me … perhaps they think I’ll just do the claws and leave the rest (the legs and organs make a superb pho or stock). Nope. When I’m finished, you might find crab on my face and fingers, but none on the shell.
– USD23.60/AUD35 for 2 big crabs. Vung Tau, Vietnam
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