$171 for zoom participants. Call / email for discount code.
Flower crabs are in abundance these days and we cannot help but want to use this lovely ingredient to make something beyond chilli crabs. Chef Shih Erh will share three recipes that span across the Asian cuisines to showcase the versatility of flower crabs and how to harness the sweetness of crab meat and its unique texture profile. Get ready for a really delicious meal with lots of tips on the preparation of this crustacean.
1. Thai Poo Cha
Poo cha (pronounced as poo-ja) is a Thai dish makes an excellent appetizer. It consists of stuffed, deep-fried crabs flakes combined with spices and seasonings in beautiful shells. The crabs are usually served with chilli dipping sauce on the side.
2. Vietnamese Summer salad with Flower Crab
Nothing beats having a cool meal on a hot day to chase away the heat and humidity. This Vietnamese noodle salad swims with crabs, prawns in a medley of vegetables and spicy citrus dressing. The light and zesty dressing makes this dish scrumptious and refreshing.
3. XO Crab Bee Hoon
Crab Bee Hoon is an extremely popular dish in Singapore. Learn how to make restaurant grade sweet crab simmered in a rich and creamy broth, coupled with silky bee hoon noodles. The right amount of doneness, without losing the essence of the crab is a skill to acquire.
Demonstration by Chef.
Take Home Items
Participants will take home a recipe pack and a takeaway portion sample all the food items. Zoom participants can collect onsite or arrange for delivery at a small charge.